Sugar-Free Snickerdoodles

Thanks to a few healthy swaps, this recipe has the same sweet, buttery flavor as classic snickerdoodles, but sugar-free and with fewer carbs!

Snickerdoodles Without Sugar

These recipe for Sugar Free Snickerdoodles swaps regular sugar for Stevia, making it a great alternative to the traditional cookie. In place of traditional flour, I use almond flour. Not only is this flour low-carb, but it is also high in protein, gluten-free, and a good source of omega 3 fatty acids.

Almond flour is one of my favorites when creating healthier baked goods, and I frequently used it when developing recipes for my cookbook, Clean Treats for Everyone.

Whether you bake snickerdoodles as a family treat for the weekend or decide to make a few batches for a holiday celebration, this recipe will satisfy everyone’s cravings!

Ingredients 

The measurements are in the recipe card below, but before making any swaps, check the list of ingredients and substitutions for these sugar free snickerdoodles:

• Butter: you need room-temperature butter, not melted. 
• Almond flour: I use almond flour or almond meal instead of regular flour.
• Granular stevia-in-the-raw: sweetens the cookies without white sugar.
• Brown sugar: adds moisture and a rich flavor. I use it for the dough and rolling the cookies.
• Egg: you can use flax egg instead.
• Vanilla: delicious flavor!
• Baking soda: makes the cookies rise.
• Cream of tartar: gives the cookies their classic texture.
• Ground cinnamon: I mix it with stevia and brown sugar to roll the cookies.

How to Make Sugar Free Snickerdoodles 

If you follow the recipe steps to the T, these sugar-free snickerdoodles will turn out perfectly delicious every single time:

1. Make the dough
   You start combining butter, almond flour, stevia, brown sugar, egg, vanilla, baking soda, and cream of tartar. Blend with a mixer until the mixture is stiff.
2. Refrigerate
   Let the dough chill for at least one hour. This makes the dough firmer and easier to shape.
3. Prep
   Has the dough cooled down? Then, it’s time to preheat the oven and combine stevia, brown sugar, and cinnamon to roll the cookies.
4. Roll the cookies
   Scoop the dough and roll it into balls. Roll each ball in the cinnamon mixture.
5. Bake
   Bake for 14 to 16 minutes or until the snickerdoodles start to brown.
6. Allow to cool down
   Before enjoying these sugar free snickerdoodles, allow them to cool down on a cooling rack for 20 to 30 minutes.

More Healthy Desserts

Sweet and delicious can also be healthy! After baking these sugar free snickerdoodles, try my Fudgy Flourless Chocolate Cookies and this Healthy Chocolate Mug Cake for a guilt-free choco treat!

Another great healthy desserts my family loves are these delicious Carrot and Zucchini Bars and these Apple S’mores. Yes, healthy desserts with fruits and veggies! Totally a win!

Sugar-Free Snickerdoodles with Almond Flour

Servings: 24 cookies

Prep Time: 1 hour hr 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr 25 minutes mins

Eating gluten-free or low-carb doesn't mean you can't have a treat! Everyone will love these delicious sugar-free snickerdoodles.

5 from 8 votes

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Ingredients

• ½ cup butter, 1 stick, softened at room temperature
• 1 ½ cups almond flour or almond meal
• ¾ cup granular Stevia-in-the-Raw
• ¼ cup brown sugar
• 1 egg
• ½ teaspoon vanilla
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar

Ingredients for Rolling Cookies:

• 2 tablespoons granular Stevia-in-the-Raw
• 2 teaspoons brown sugar
• ¾ teaspoon ground cinnamon

Instructions

Make the dough:

• In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, egg, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined (the mixture will be stiff).

Refrigerate:

• Cover the bowl with plastic wrap or a lid and chill one hour or longer.

Prep:

• When you’re ready to bake the cookies, preheat the oven to 350 F.
• Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.

Roll the dough:

• Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
• Roll each ball in the cinnamon mixture and put on cookie sheet 2 inches apart.

Bake:

• Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.

Serve:

• Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
• Store in a plastic container for several days.

Notes

Egg Free Option: substitute 1 large egg for 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons warm water).

1 cookie= 5 carbohydrates

Equipment

Clean Treats Cookbook

Nutrition

Serving: 1 cookie | Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 15mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Calcium: 19mg | Iron: 0.3mg