Sugar Freegluten Free Almond Flour Snickerdoodle Recipes

SUGAR FREE SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 375 and prep a cookie sheet for nonstick.
• In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
• Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
• Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
• For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
• To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
• Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

KETO SNICKERDOODLE COOKIES

Steps:

• In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.
• In separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
• Add dry ingredients to wet and stir with a spatula until well combined.
• Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
• While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
• Roll the cookie dough into balls, about 2 tablespoons per cookie.
• In a small shallow bowl, combine the erythritol and cinnamon. Roll all of the balls into it, making sure each ball is well coated.
• Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. The cookies will set up after they cool.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

SUGAR-FREE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees.
• Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
• In a separate shallow bowl, put the 2 tablespoons of cinnamon.
• Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
• Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.