KETO SNICKERDOODLE COOKIES
EASY
INGREDIENTS
DRY INGREDIENTS – 1 ⅓ cup Almond Flour – 2 tbsp Coconut Flour – ⅓ cup Erythritol – ½ tsp Baking Soda – ½ tsp Xanthan Gum LIQUID INGREDIENTS – ¼ cup Coconut Oil – ¼ cup Vanilla Almond Milk – 1 tsp Vanilla Essence – 1 tsp Apple Cider Vinegar CINNAMON COATING – 2 tsp Cinnamon – 3 tbsp Erythritol
Combine Dry Ingredients
In a large mixing bowl, whisk together all the dry ingredients: almond flour, coconut flour, sweetener, baking soda, xanthan gum.
1
Add Wet Ingredients
Pour the melted coconut, unsweetened almond milk (at room temperature, or it will solidify the coconut oil), vanilla, and apple cider vinegar.
2
Combine Batter Into Ball
Combine with a spoon at first, then use your hands to knead the dough and form a consistent cookie dough ball.
3
Make Cinnamon Sugar
In a separate bowl, whisk together ground cinnamon and sugar-free crystal sweetener of your choice.
4
Shape Cookie Balls
Shape 16 small cookie dough balls using a small mechanical cookie dough scoop. Dip the Snickerdoodle Cookie Dough balls into the cinnamon sugar.
5
Place On Cookie Sheet
Place each cookie ball onto a baking tray covered with parchment paper, leaving 1 cm space between each cookie.
6
Flatten Snickerdoodles
Flatten the snickerdoodle cookie with a spatula until the sides crack and the thickness is similar to a regular snickerdoodle cookie.
7
Bake Snickerdoodles
Bake cookies at 180°C/355°F for 15-18 minutes or until the sides are slightly golden brown.
8
Cool Snickerdoodles Down
Remove from the oven and cool down 5 minutes on the baking tray before transferring on a cooling rack.
9
KETO SNICKERDOODLE COOKIES
NET CARBS FAT PROTEIN
1.4 grams
4.8 grams
1.2 grams
SERVINGS
TIME
Serving: 1 Cookie Makes: 16 Cookies
Prep: 15 Minutes Cook: 12 Minutes
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