Description
Low carb snickerdoodle cookies are crunchy on the outside and soft on the inside; rolled in a flavorful blend of sweetened cinnamon.
Ingredients
For the dough:
1/4 cup or 57 grams butter
1/4 cup or 50 grams coconut oil
2/3 cup Swerve confectioners
1 large egg or 45 grams
1 1/2 cups almond flour
1 TBL arrowroot flour
1/2 tsp xanthan gum (optional)
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp Kosher salt
1 tsp real vanilla extract
Roll the dough in:
2 TBL Swerve granulated
2 tsp cinnamon
Instructions
Set the oven to 350°. Have the butter and eggs at room temperature.
Weigh or measure all of the ingredients and set aside. Sift the dry ingredients together, omitting the sweeteners and cinnamon.
Combine the cinnamon with the granulated Swerve and set aside.
In a stand mixer with a paddle attachment or in large bowl, cream the butter and coconut oil together until light and fluffy, then add the confectioners sweetener.
To the mixture, add the egg and mix until the batter is light and airy.
Add the dry ingredients one-third at a time, scraping down the bowl periodically.
Add the vanilla and mix.
Form the dough into 1” round balls and roll in the cinnamon mixture. Flatten the dough to about 3/8”, using your hands or with plastic wrap and a glass.
Bake in the oven for 12-14 minutes.
Notes
*These cookies have a tendency to spread. To prevent excessive spreading, refrigerate the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 Cookie
- Calories: 139
- Fat: 13.4 grams
- Carbohydrates: 2.1 Net Carbs
- Protein: 3.6 grams
