Out of all the cookies I made, snickerdoodles are by far my favorite. There is something about the sweet buttery cinnamon tasting cookie. So here is my low carb version.
Hope you enjoy!!
Candice’s Low Carb Snickerdoodles (cinnamon sugar cookies)
Makes 20 cookies
1/2 cup butter
3/4 cup granulated splenda
3 large eggs
2 teaspoons pure vanilla extract
1/4 cup coconut flour, sifted
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 teaspoons cinnamon
cinnamon splenda mix: *optional*
1 Tablespoon splenda
3/4 teaspoon cinnamon
In small bowl add coconut flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add eggs & vanilla extract while mixer is running. Scrap down sides.
Then add your coconut flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth, only takes a few seconds.
Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with.
To make cinnamon splenda mix. Just put the 1 Tablespoon of splenda in a baggy and using a rolling pin, roll over a few times to crush the splenda. Makes nice powder. Add cinnamon and mix/shake up. Set aside.
Preheat oven to 350F
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.
Sprinkle with a little of the splenda cinnamon mixture.
Bake ~ 350F for 10 minutes
Nutritional information for 1 cookie:
Energy 60 kcal
Carbohydrate, total 2.08 g
Sugars, total 0.22 g
Fiber, total dietary 0.70 g
Protein 1.30 g
Total lipid (fat) 5.48 g