SUGAR FREE PUMPKIN SNICKERDOODLE COOKIES
Steps:
- Preheat your oven to 350 and prepare two cookie sheets for nonstick. I like to use Parchment Paper .
- Use a whisk or fork to mix together the flour, pumpkin pie spice, cream of tarter, and baking soda in a mixing bowl. Set this bowl aside .
- In a large mixing bowl, beat together the butter with the sugar alternative until smooth. Then beat in the eggs and the vanilla extract.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing between additions. Then fold in the pumpkin puree.
- Bake until the cookies begin to brown and there is cracking on the top- about 10-12 minutes. Allow the cookie to cool on a rack.
Nutrition Facts : Calories 74 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR FREE SNICKERDOODLE COOKIES
Steps:
- Preheat your oven to 375 and prep a cookie sheet for nonstick.
- In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
- Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
- Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
- For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
- To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
- Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.
Nutrition Facts : Calories 66 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR-FREE SNICKERDOODLES
This is great for diabetics. For the sugar, I use either Z Sweet or the "0 Sugar" Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water.
Provided by CookiesCupcakes
Categories Dessert
Time 32m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
- In a separate shallow bowl, put the 2 tablespoons of cinnamon.
- Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
- Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
SUGAR-FREE PUMPKIN COOKIES
These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.
Provided by Greeny4444
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
- Cream butter and Splenda in large mixing bowl.
- Add pumpkin, eggs, and vanilla extract; beat until blended.
- Gradually add flour mixture into pumpkin mixture at low speed until combined.
- Stir in nuts, if using.
- Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until edges are golden brown.
- Remove to wire rack to cool completely.
PUMPKIN SNICKERDOODLES
These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!
Provided by Jenn Harmon Jones
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
- Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
- Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g
More about "sugar free pumpkin snickerdoodle cookies recipes"
BROWN BUTTER PUMPKIN SNICKERDOODLES | AMBITIOUS …
From ambitiouskitchen.com
GLUTEN-FREE PUMPKIN SNICKERDOODLES (VEGAN) - MOON …
From moonandspoonandyum.com
KETO PUMPKIN SNICKERDOODLE COOKIES - BAKE IT KETO
From bakeitketo.com
GLUTEN-FREE PUMPKIN SNICKERDOODLES--YOUR NEW FAVORITE …
From wholenewmom.com
PUMPKIN SNICKERDOODLES (KETO + LOW CARB) - MAEBELLS
From maebells.com
4.4/5 (21)Total Time 9 minsCategory Cookie, DessertCalories 97 per serving
SUGAR FREE MATCHA SNICKERDOODLE COOKIES
From thesugarfreediva.com
BROWN BUTTER PUMPKIN SNICKERDOODLES - BROMA BAKERY
From bromabakery.com
PUMPKIN SNICKERDOODLES - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN BUTTER SNICKERDOODLES - BUUCK FARMS BAKERY
From buuckfarmsbakery.com
THIS PUMPKIN SNICKERDOODLE RECIPE IS A LABOR OF LOVE FOR …
From seattletimes.com
PUMPKIN SNICKERDOODLES - FAMILY COOKIE RECIPES
From familycookierecipes.com
PUMPKIN SNICKERDOODLE COOKIES - SAVVYMAMALIFESTYLE.COM
From savvymamalifestyle.com
SUGAR FREE PUMPKIN SNICKERDOODLE COOKIES, AN EASY AND DELICIOUS …
From pinterest.com
GLUTEN FREE PUMPKIN SNICKERDOODLES (DAIRY FREE) - THE FIT COOKIE
From thefitcookie.com
GLUTEN-FREE PUMPKIN SNICKERDOODLE COOKIES | VEGAN
From goodfoodbaddie.com
PUMPKIN SNICKERDOODLES - TAMMILEE TIPS
From tammileetips.com
GLUTEN-FREE PUMPKIN SNICKERDOODLES - SWEETS & THANK YOU
From sweetsandthankyou.com
GLUTEN FREE PUMPKIN SNICKERDOODLES {DAIRY-FREE OPTION}
From fearlessdining.com
PUMPKIN SNICKERDOODLE COOKIES [GLUTEN FREE] - ROBUST RECIPES
From robustrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love