Low Carb Snickerdoodle Cookies
Yes! You read that correctly! Snickerdoodles are my favorite cookie. I even (ashamedly so) freaked out on my husband once when he ate the last of my Snickerdoodle cookies! I thought they would not even be an option once I started my journey to a healthier version of myself...in this case a low carb lifestyle.
SPOLIER ALERT! They are an option! And a pretty tasty low carb option at that. Now don't get me wrong, we are using a sugar substitute (Stevia) and almond flour, so they have more of a "nutty" and less sugary taste as the yummy original, however for someone who has quite the sweet tooth I was pretty happy with the results.
1 1/2 cup almond flour
1/4 TSP salt
1/2 cup PLUS 2 TBSP of stevia sweetener (for baking)
1/2 TSP baking powder
6 TBSP softened butter
1 large egg
1 TSP vanilla extract
1/2 TSP cinnamon
1. Preheat oven to 350 degrees.
2. Prepare cookie sheets with parchment paper or I used nonstick sheets.
3. In medium size mixing bowl, stir flour, salt, 1/2 cup stevia, and baking powder.
4. Mix in the butter, egg, and vanilla extract.
5. The dough can be sticky but you should be able to roll it into balls using your hands.
6. Stir the remaining 2 TBSP of stevia and cinnamon together in a small bowl.
7. Roll each ball into the cinnamon/sugar mixture and then place on the cookie sheets (about 1 inch apart).
8. Bake 10-12 minutes or until the edges are set. Center should be soft but not shiny or mushy looking.
9. Enjoy!! Remember these have a more nutty flavor, so if you aren't used to baking with almond flour it might catch you off guard! But they are so yummy, especially with an afternoon coffee :)
*TIPS* - Leave baking powder out for more chewy cookies. This also makes a small batch, maybe around a dozen or so.