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Description
Enjoy these sugar-free snickerdoodle cookies, perfect for a low-carb diet. They are soft, chewy, and full of cinnamon flavor without the added sugar.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tbsp granulated erythritol (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, 1/2 cup erythritol, baking powder, and salt.
- Add softened butter, egg, and vanilla extract. Mix until a dough forms.
- In a small bowl, combine cinnamon and 2 tbsp erythritol for rolling.
- Roll dough into 1-inch balls, then coat in the cinnamon-erythritol mixture.
- Place cookies on the baking sheet and flatten slightly with your hand.
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- For crispier cookies, bake for an extra 2 minutes.
- Use room-temperature butter for easier mixing.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 0g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg