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