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.
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.
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.
Make Cinnamon Sugar
In a separate bowl, whisk together ground cinnamon and sugar-free crystal sweetener of your choice.
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.
Place On Cookie Sheet
Place each cookie ball onto a baking tray covered with parchment paper, leaving 1 cm space between each cookie.
Flatten the snickerdoodle cookie with a spatula until the sides crack and the thickness is similar to a regular snickerdoodle cookie.
Bake cookies at 180°C/355°F for 15-18 minutes or until the sides are slightly golden brown.
Cool Snickerdoodles Down
Remove from the oven and cool down 5 minutes on the baking tray before transferring on a cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 16 Cookies
Prep: 15 Minutes Cook: 12 Minutes