If you love the topping from the Blueberry and Pear Pecan Crumble, then you’ll like these Snickerdoodles whether as a dessert or as a guilt-free snack. These gluten-free cookies (based on glutenfreefix’s recipe) have a chewy texture – something I miss about “real” cookies. I also like crumbling one of these on top of vanilla ice cream. Or better yet, make an ice cream cookie sandwich!


  • 1/2 cup melted butter or coconut oil or grapeseed oil
  • 1/2 cup agave nectar
  • 1 cup almond meal or flour, firmly packed
  • 1/3 cup coconut flour, firmly packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt


  • 1 tablespoon almond meal or flour, packed
  • 1 tablespoon coconut flour, packed
  • 1 teaspoon cinnamon
  1. Preheat oven to 325.
  2. In a pie pan, mix together coating ingredients. Set aside.
  3. In a bowl, whisk together melted butter/oil and agave nectar.
  4. Add dry ingredients and mix well.
  5. Shape dough into 16 balls.
  6. Gently roll each cookie dough ball in the coating mixture.
  7. Place them onto a lined cookie sheet and press each ball down to flatten.
  8. Bake for 14 minutes or until golden brown.
  9. Let sit on the sheet tray for a few minutes, as they will be soft at first. Then place cookies on a cooling rack.
  10. Store in an airtight container up to 5 days.

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