Irresistible Sugar Free Snickerdoodle Cookies in 30 Minutes

Oh my gosh, you guys – I’ve been obsessed with perfecting these sugar-free snickerdoodle cookies ever since my doctor told me to cut back on sugar. After what felt like a million test batches (my neighbors got VERY familiar with my kitchen experiments), I finally nailed that soft, chewy texture we all crave in a snickerdoodle – without any of the guilt!

The cinnamon flavor absolutely sings in these low-carb cookies, and trust me, you won’t miss the sugar one bit. My secret? A blend of almond and coconut flour that gives them the perfect tender bite, plus erythritol that behaves just like sugar when baked. The first time I pulled a batch out of the oven and that warm cinnamon smell filled my kitchen, I knew I’d cracked the code.

These cookies have become my go-to when that sweet tooth hits – they satisfy every craving while keeping things keto-friendly. And the best part? They come together in about the same time it takes to preheat your oven!

Why You’ll Love These Sugar Free Snickerdoodle Cookies

Let me tell you why these cookies have become my absolute weakness (in the best possible way!):

• No sugar crash: All that cinnamon-spiced sweetness without the guilt or energy slump
• Magically soft texture: That perfect chewiness you crave in a snickerdoodle – achieved!
• Ready in a flash: From mixing bowl to cooling rack in under 30 minutes
• Keto-friendly: Just 3g net carbs per cookie means you can indulge
• Foolproof baking: Even my most kitchen-challenged friends nail this recipe

Seriously, these disappear faster than I can bake them – and that’s saying something!

Ingredients for Sugar Free Snickerdoodle Cookies

Okay, let’s gather our goodies! The magic happens with just a handful of simple ingredients – and I promise, each one plays a special role in creating these perfect little cookies. Here’s what you’ll need:

• 1 1/2 cups almond flour – This is our base; it gives that perfect tender crumb (don’t pack it when measuring!)
• 1/4 cup coconut flour – My secret weapon for the ideal chewy texture
• 1/2 cup granulated erythritol – Measures just like sugar but keeps things low-carb

1 tsp baking powder – Our little lift helper

1/2 tsp salt – Don’t skip this! It balances all the flavors

1/2 cup unsalted butter, softened – Left mine on the counter for about 30 minutes

1 large egg – Room temp is best for smooth mixing

1 tsp vanilla extract – The good stuff makes all the difference

1 tbsp cinnamon – Because it’s not a snickerdoodle without that warm spice!

2 tbsp granulated erythritol (for rolling) – Extra sweet-cinnamon coating

See? Nothing crazy – just good, honest ingredients that come together like magic. Now let’s get baking!

How to Make Sugar Free Snickerdoodle Cookies

Alright, let’s dive into the fun part – making these magical cookies! I promise it’s easier than you think, and the results will blow you away. Here’s exactly how I do it:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This gives the cookies the perfect golden bottom without sticking.
2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. Take your time here – we want everything evenly distributed.
3. In another bowl, cream the softened butter until it’s smooth, then beat in the egg and vanilla. The mixture should look creamy and dreamy!
4. Gradually add the dry ingredients to the wet, mixing until just combined. The dough will be thick and slightly sticky – that’s perfect!
5. In a small bowl, mix the cinnamon with 2 tbsp erythritol for rolling. This is where the magic happens!
6. Roll dough into 1-inch balls, then coat each one generously in the cinnamon-erythritol mixture. The more coating, the better – don’t be shy!
7. Place cookies on the prepared sheet and gently flatten each one slightly with your palm. They won’t spread much, so this helps them bake evenly.
8. Bake for 10-12 minutes until the edges just start turning golden. They’ll still look soft in the center – that’s what we want for that perfect chew!
9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. This keeps them from breaking apart.

Tips for Perfect Sugar Free Snickerdoodle Cookies

Here are my hard-won secrets from all those test batches:

• Butter temperature matters! Too cold = lumpy dough, too warm = greasy cookies. Soft but still cool to the touch is perfect.
• Don’t skip flattening the cookies – they’ll stay too round otherwise.
• Watch the baking time closely – just 1 minute can mean the difference between soft and crispy.
• Let them cool completely before storing – they firm up as they cool.

Storage and Reheating Instructions

These sugar-free snickerdoodles stay fresh in an airtight container at room temperature for up to 5 days – if they last that long! For a just-baked feel, pop one in the microwave for 10 seconds. The cinnamon aroma will fill your kitchen all over again. I like to stash extras in the freezer (they keep for 2 months) and thaw at room temperature when cravings strike.

Nutritional Information for Sugar Free Snickerdoodle Cookies

Here’s the best part – you can indulge without worry! Each delicious cookie comes in at just:

• 80 calories
• 7g fat (3g saturated)
• 3g net carbs (1g fiber)
• 2g protein

Now, I’m no mathematician – these numbers are estimates based on my exact ingredients. Your counts might dance around a bit depending on your almond flour brand or butter type. But trust me, they’ll always stay firmly in that guilt-free zone!

Frequently Asked Questions

I get asked about these cookies all the time – here are the burning questions people keep hitting me with:

Can I use a different sweetener?
Absolutely! Monk fruit blend works great if you don’t have erythritol. Just make sure it measures 1:1 like sugar. Stevia can work too, but you’ll need way less (check your package for conversion). My one warning? Don’t use pure xylitol – it makes the dough way too sticky.

How do I make them crispier?
Easy! Just bake them 2-3 minutes longer (watch closely!) and let them cool completely on the baking sheet. The extra time evaporates more moisture, giving you that satisfying crunch while keeping the centers tender.

Why is my dough so sticky?
Oh honey, I’ve been there! Usually means your butter was too soft or you packed the almond flour. No worries – just chill the dough 15 minutes or add 1 tsp coconut flour at a time until workable. Works like a charm!

Can I freeze the dough?
Yes! Roll into balls first (don’t coat in cinnamon yet) and freeze on a tray. Once solid, toss in a bag. When cravings hit, bake frozen – just add 1-2 extra minutes. Fresh cookies whenever you want!

Share Your Sugar Free Snickerdoodle Cookies

Now it’s your turn! I’d love to hear how your cookies turned out – did they disappear as fast as mine always do? Drop me a comment below with your baking adventures or tag me on social media so I can see your gorgeous cinnamon-dusted creations. Happy baking, friends!

For more sugar-free recipes and baking tips, be sure to check out my Pinterest page!

Print