Brighten your day with chewy sugar-free snickerdoodle cookies. Quick to make, they taste just like store-bought treats, minus the carbs!
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Snickerdoodle Cookies without sugar
My son loves these snickerdoodles and says they can't be beat! They're little cinnamon pieces of joy that will brighten your day, and they taste just as good as the store-bought kind of snickerdoodles, minus the carbs. They just take minutes of work and a few staple ingredients. Plus, they are very chewy, so they get extra satisfactory points!
Why You'll Love Snickerdoodle Cookies
- Super chewy texture with crispy golden outside
- Easy to make in just 25 minutes
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
Snickerdoodle Cookies Ingredients
The detailed measurements for the ingredients are in the recipe card below. Check the list of ingredients for tips and any substitutions you can make when making these sugar-free snickerdoodles.
- Almond flour: Use almond flour or almond meal instead of regular flour to keep the carb count low.
- Coconut flour: Combining coconut flour with almond flour helps give the cookies a chewy texture.
- Butter: Use unsalted butter that has softened to room temperature (don't use melted butter).
- Granulated monk fruit: Sweetens the cookies and keeps them sugar-free. Substitute for any granulated sugar-free sweetener.
- Vanilla: Adds classic snickerdoodle cookie flavor!
- Baking soda: To help the cookies rise (substitute with baking powder).
- Cream of tartar: Adds texture to the cookies.
- Ground cinnamon: I mix it with the granulated sweetener to coat the cookies.
How to Make Sugar Free Snickerdoodle cookies
Follow these simple steps, and you'll have deliciously chewy snickerdoodle cookies to enjoy in less than 30 minutes!
- Prep the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with baking paper.
- Prep the dry ingredients: In a mixing bowl, combine the almond flour, coconut flour, granulated sweetener, baking soda, cream of tartar, and salt. Make sure they're well mixed.
- Prep the wet ingredients: In another mixing bowl, beat the softened room temperature butter until creamy. Add the egg and vanilla extract and mix until smooth.
- Make the cookie dough: Gradually add the dry ingredients to the wet ingredients, constantly mixing until a soft dough forms.
- Prep the coating: Mix more granulated sweetener and cinnamon in a small bowl.
- Make the cookies: Scoop a tablespoon of dough and roll it into a ball. Gently roll the ball in the cinnamon-sweetener mixture until coated.
- Transfer to baking sheet: Place the coated cookie dough balls on the lined baking sheet, leaving 2 inches between each ball. Gently flatten each ball with your fingers or the bottom of a glass.
- Bake the cookies: Bake the snickerdoodles for 12 to 15 minutes until the edges are golden. The centers may look soft, but don't worry. They'll firm up as the cookies cool.
- Let the cookies cool: Once they're finished baking, cool them on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. It's normal for a few cookies to disappear while cooling down!
More Sugar Free Cookies
Looking for more sweet and delicious treats that are also healthy? After baking these snickerdoodles, whip up a batch of my Ginger Snap Cookies or this No-Bake Cheesecake for a guilt-free dessert!
Some more of my son's favorite healthy desserts are this Creamy Pumpkin Bread and these Avocado Brownies. Healthy desserts couldn't be easier, and they're a great way to get extra veggies!
📖 Recipe
Sugar-Free Snickerdoodle Cookies
Ingredients
For the Cookies:
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ½ cup Sugar-Free Sweetener granulated
- 1 teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ¼ teaspoon Salt
- ½ cup Butter unsalted, softened to room temperature
- 1 large Egg
- 1 teaspoon Vanilla Extract
For the Cinnamon Coating:
- 2 tablespoon Sugar-Free Sweetener granulated
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- In a medium mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, cream of tartar, and salt. Stir until well mixed.
- In a separate large bowl, beat the softened butter until creamy. Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- In a small bowl, mix the sweetener and cinnamon for the coating.
- Scoop about a tablespoon of dough, roll it into a ball, and roll it in the cinnamon-sweetener mixture to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 12-15 minutes or until the edges are golden. The centers may appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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