Low Carb Snickerdoodles – Neutral on The Metabolism Miracle.
Serving: 2 cookies
***A low carb snickerdoodles recipe from Mellissa Sevigny of I Breathe Im Hungry
CRISPY ON THE OUTSIDE, TENDER AND SLIGHTLY CHEWY ON THE INSIDE, THESE LOW CARB SNICKERDOODLES ARE EVERYTHING YOU LOVE ABOUT THESE HOLIDAY COOKIES. THE TOASTY COATING OF CINNAMON & SWEETENER MAKE THESE LOW CARB SNICKERDOODLES SIMPLY PERFECT WITH A CUP OF COFFEE!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield ld: 16 cookies
INGREDIENTS
FOR THE COOKIES:
2 cups almond flour*
1/2 cup salted butter, softened
pinch of kosher salt
3/4 cup erythritol granulated sweetener
1/2 tsp baking soda
FOR THE COATING:
2 Tbsp erythritol granulated sweetener
1 tsp ground cinnamon or 1/2 tsp ground cinnamon and 1/2 tsp pumpkin pie spice
INSTRUCTIONS
Preheat oven to 350 degrees (F)
Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms.
Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter)
Combine the cinnamon and sweetener in a small dish.
Roll the balls in the mixture until well coated.
Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass.
Bake at 350 degrees (F) for 15 minutes.
Remove and cool slightly before serving.
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