Description
Soft, buttery, and perfectly spiced, these sugar free snickerdoodle cookies deliver all the classic flavor you love without the sugar. Made with almond flour, erythritol, butter, and cinnamon, they are low in carbs, gluten free, and perfect for anyone looking for a guilt-free treat.
Ingredients
For the cookies:
2 cups superfine almond flour
1/2 cup salted butter, softened
Pinch of kosher salt
3/4 cup erythritol granulated sweetener
1/2 teaspoon baking soda
For the coating:
2 tablespoons erythritol granulated sweetener
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the softened butter and erythritol until creamy and smooth.
3. Add the almond flour, baking soda, and a pinch of kosher salt. Stir until a stiff dough forms.
4. Roll the dough into 16 equal balls, about 1.5 inches in diameter.
5. Combine erythritol and ground cinnamon in a small bowl.
6. Roll each dough ball in the cinnamon-sweetener mixture until fully coated.
7. Place the coated dough balls on the prepared baking sheet, leaving space between them.
8. Flatten each ball slightly with the bottom of a glass.
9. Bake for 15 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
For the best texture, use superfine almond flour rather than almond meal.
Do not overbake—cookies will firm up as they cool.
If the dough feels too soft, chill for 15 minutes before rolling.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Each cookie contains approximately 131 calories, 13g fat, 1.5g net carbs, and 3g protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American