Sugar-Free Snickerdoodle Cookies
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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.
Makes 12 snickerdoodle cookies
Nutrition
Serving: 1cookie (12 per recipe)Calories: 156Fat: 13.7gProtein: 3.9gTotal Carbs: 4.1gNet Carbs: 2.1gFiber: 2gSugar: 0.8g