Sugar Free Snickerdoodles With Almond Flour Recipes

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

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 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.