These Chewy Cinnamon-y Cookies are So Good and Less than 1 Net Carb!
Snickerdoodles evoke childhood memories for many of us. These traditional cookies have a soft and chewy texture and are coated in the perfect amount of cinnamon sugar. Cream of tartar is the secret ingredient in these little guys, imparting the signature tangy flavor. I've recreated this recipe using only the healthiest ingredients, and they seriously only have 1 net carb per cookie. So you can go back for seconds or thirds, or fourths and fifths, and not feel a bit of guilt. I make the dough for these cookies in the food processor, so it's super easy and very little cleanup! I've provided a vegan option as well. This is a great cookie to make for the holidays.
Low-Carb Snickerdoodle Cookies
Ingredients:
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Makes 30 Cookies
For the dough:
2 C almond flour (I use Blue Diamond finely ground almond flour)
1/4 C coconut flour (I use Anthony's Organic coconut flour)
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 C plus 2 Tbsp Swerve granulated
2 Tbsp coconut oil melted
2 Tbsp coconut manna melted (the best one is Nutiva Coconut Manna)
*note: if you can't find coconut manna, just double the coconut oil to 1/4 C!
1 tsp vanilla bean paste (I love Nielsen-Massey pure vanilla bean paste)
1/4 tsp almond extract
2 large eggs or (to make vegan combine 2 Tbsp ground flax mixed with 5 Tbsp water and let sit for 5 minutes)
For the cinnamon sugar:
1/4 C Purecane (I like to use this for coating because the crystals are larger and give a better texture to the outside of the cookie)
2 tsp cinnamon
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
If making the vegan version, mix the ground flax and water in a small bowl, set aside to thicken for 5 minutes. In the bowl of your food processor, add the almond flour, coconut flour, cream of tartar, baking soda, salt, and cinnamon. Pulse until thoroughly combined.
Next, add the melted coconut oil and coconut manna, Swerve, vanilla bean paste, almond extract, and eggs or flax/water mixture for the vegan version. Pulse until a dough forms that pulls away from the sides and forms one big dough ball (if it doesn't pull away completely, check to see if it holds when pressed together with your fingers and it's not sticky, if so it's done!) . Remove the dough from the food processor and place it on a cutting board or another large working surface.
Make the cinnamon-sugar mixture by combining the cinnamon and Swerve, and set aside. Using a 1 Tbsp cookie scoop, or if you don't have one, just use a spoon and portion out into 30 equal-sized pieces. Roll each piece between your palms to form perfect balls of dough. Roll each dough ball in the cinnamon-sugar mixture until you've rolled all of them. Now, roll each one in the cinnamon-sugar mixture again. Place the dough balls on a parchment-lined baking sheet and press down to flatten slightly to about 1/4-1/2 inch thickness—Bake for 6-8 minutes. Remove from the oven and cool on the pan on top of a wire rack for 2 minutes. Remove from the cookie sheet and place directly on the wire rack to cool completely before serving. Store in an airtight container.
Nutrition Facts
Serving size: 1 cookie
Calories: 75
Net Carbs: .9 g
Here's what the dough should look like once removed from the food processor.
Dough balls portioned out and rolled.
Rolled in cinnamon sugar twice.
Baked cookies cooling on the wire rack.
The finished cookies!
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