Sugar Free Snickerdoodles With Almond Flour Recipes

KETO SNICKERDOODLE COOKIES

Steps:

• In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.
• In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
• Add dry ingredients to wet and stir with a spatula until well combined.
• Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
• While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
• Roll the cookie dough into balls, about 2 tablespoons per cookie.
• In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.
• Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. The cookies will set up after they cool.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

SUGAR-FREE/GLUTEN-FREE ALMOND FLOUR "SNICKERDOODLE

Steps:

• In mixing bowl, combine the butter, 3/4 cup almond flour, 3/4 cup Splenda, 1/4 cup brown sugar, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until well combined. Beat in the other 3/4 cup of almond flour, until all the ingredients are thoroughly mixed. (The mixture will be a little stiff)
• Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour. If you leave it in longer, it will still work just fine
• When you're ready to bake the cookies, preheat the oven to 350F/175C. Combine 2 T Splenda, 2 tsp. brown sugar, and cinnamon in small dish. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the Splenda/brown sugar/cinnamon mixture and put on cookie sheet 2 inches apart
• For flatter/crisper cookies, smash each one down with your fingers, keeping them about 1/4 inch thick. You can also bake them without smashing for a more domed-shaped cookie. Bake cookies about 14-16 minutes, until they're starting to brown and are slightly crisp-feeling to the touch.
• Remove cookies to a rack and let cool 20-30 minutes before serving. They're fairly crumbly when they're hot but they stay together well once they're cool. These cookies will keep for several days in a plastic container if you can manage to keep them around that long.