I was so excited when I made almond cookies that satisfied my tastebuds. I had been missing those in my low carb lifestyle! Then, my husband mentioned his favorite cookie of ALL cookies is a snickerdoodle. So I set out to make them for him. It took a few tries, and we found his favorite!
Low Carb Snickerdoodles
A low carb cinnamon flavored cookie. My husband loves these cookies. I have wonderful childhood memories of my mother making these. I now make these low carb versions that we love and want to share.
Ingredients
Cookie
- 2 cups Almond Flour
- 1/4 cup Truvia white sugar blend
- 1/2 tsp Xanthan Gum (can use 1 egg instead)
- 1/2 cup Butter softened
- 1 tbsp Vanilla Extract
Topping
- 1/8 cup Truvia
- 1 tsp Cinnamon
Instructions
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Preheat oven to 300 degrees Fahrenheit.
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Mix all ingredients with a mixer. (I actually use my hands with food safe gloves on as I like how it feels gooshing through my fingers as it mixes.)
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Evenly divide mixture to make 18 cookies.
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Roll each piece into balls.
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Mix topping of cinnamon and sugar together in a small bowl.
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Roll the cookie balls in the cinnamon mixture covering it evenly
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Flatten each dough ball with a fork making a criss-cross pattern. (The dough balls will not spread and so you have to flatten them.)
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Bake for 25 minutes.
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Let cool thoroughly. They will be crumbly until cooled.
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ENJOY!
Recipe Notes
- I made the cookies in the picture a little small and ended up with 22 cookies.
- These cookies brown a little better with Truvia than they do with other sugar alternatives, but not much.
- I like Xanthan Gum better than using an egg. That is just me. Either works fine to keep cookie from crumbling so much without them.
- This recipe yields cookies at 2 carbs per cookie. Compare that to say one of the better almond cookies on the market at 14 carbs per cookie!!!!
- This is another win in the battle!
Enjoy!
Until next time,
Dee
#lowcarb4ever