Sugar Freegluten Free Almond Flour Snickerdoodle Recipes

LOW CARB KETO SNICKERDOODLES COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Using a hand mixer at medium speed, cream butter, and sweetener together until fluffy.
• Beat in the cinnamon, xanthan gum, and baking powder. Beat in the egg and vanilla extract.
• Beat in the almond flour, 1/2 cup (64 g) at a time.
• In a separate small bowl, stir together the sweetener blend and cinnamon for the coating.
• Use a medium cookie scoop to scoop the dough and press into the scoop. Release and roll into a ball. Roll the ball in the cinnamon coating. Place onto the lined baking sheet and and flatten using your palm. Repeat with remaining cookie dough, placing the cookies at least 1.5 inches (4 cm) apart after flattening.
• Bake for about 15 to 20 minutes, until golden. Cool completely before moving.

VEGAN SNICKERDOODLE COOKIES (GLUTEN-FREE + REFINED SUGAR-FREE)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• In a completely dry high-speed blender add 1 cup oats and blend until a super-fine flour is formed. Place the oat flour in a medium-sized mixing bowl. Note: I have not tested this recipe with store-bought oat flour (results may vary).
• To the mixing bowl add 1 cup almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt and stir to fully combine. Add the wet ingredients (1/4 cup melted coconut oil, 1/4 cup maple syrup and 1 teaspoon vanilla extract) and combine using a hand mixer. Set the cookie dough aside.
• In a separate small bowl, whisk together 2 tablespoons maple sugar (or coconut sugar) and 1/2 teaspoon ground cinnamon. Set aside.
• Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each). Roll each cookie in the sugar/cinnamon mixture so that the entire cookie dough ball is well coated with cinnamon and sugar. Place on your prepared baking sheet and lightly press down with your fingers to make a puck shape.
• Bake for 9 minutes. Remove from oven and allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. They will harden as they cool so be sure to wait to handle them until they have fully cooled. Enjoy after they have fully cooled or store in an airtight container for up to 5 days.

SUGAR-FREE/GLUTEN-FREE ALMOND FLOUR "SNICKERDOODLE

Steps:

• In mixing bowl, combine the butter, 3/4 cup almond flour, 3/4 cup Splenda, 1/4 cup brown sugar, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until well combined. Beat in the other 3/4 cup of almond flour, until all the ingredients are thoroughly mixed. (The mixture will be a little stiff)
• Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour. If you leave it in longer, it will still work just fine
• When you're ready to bake the cookies, preheat the oven to 350F/175C. Combine 2 T Splenda, 2 tsp. brown sugar, and cinnamon in small dish. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the Splenda/brown sugar/cinnamon mixture and put on cookie sheet 2 inches apart
• For flatter/crisper cookies, smash each one down with your fingers, keeping them about 1/4 inch thick. You can also bake them without smashing for a more domed-shaped cookie. Bake cookies about 14-16 minutes, until they're starting to brown and are slightly crisp-feeling to the touch.
• Remove cookies to a rack and let cool 20-30 minutes before serving. They're fairly crumbly when they're hot but they stay together well once they're cool. These cookies will keep for several days in a plastic container if you can manage to keep them around that long.