May 8, 2013
updated
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These sugar-free Snickerdoodle cookies are made with almond flour making them a gluten-free cookie that anyone can enjoy. This recipe has the same, sweet buttery flavor as classic snickerdoodles with fewer carbs.
Ingredient Swaps for Healthier Snickerdoodles
This recipe swaps regular sugar for Stevia, making it a sugar-free alternative to the traditional cookie.
In place of traditional flour, we use almond flour. Not only is this flour low carb, but it is also high in protein, gluten-free and a good source of omega 3 fatty acids.
Almond flour is one of my favorites when creating healthier baked goods, and I frequently used it when developing recipes for my cookbook, Clean Treats for Everyone.
Clean Treats Cookbook
Healthy and wholesome dessert recipes you’ll want to eat made with clean ingredients you already have on hand.
Grab your copy today!
In the book, you’ll find gluten-free healthy desserts and snacks made using all-natural ingredients and eliminating all refined sugars.
Sugar-Free Snickerdoodles with Almond Flour
Ingredients
- ½ cup butter, 1 stick, softened at room temperature
- 1 ½ cups almond flour or almond meal
- ¾ cup granular Stevia-in-the-Raw, or regular sugar if you don’t need them to be low carbohydrate
- ¼ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
Ingredients for Rolling Cookies:
- 2 tablespoons granular Stevia-in-the-Raw
- 2 teaspoons brown sugar
- ¾ teaspoon ground cinnamon
Instructions
- In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, egg, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined (the mixture will be stiff).
- Cover the bowl with plastic wrap or a lid and chill one hour or longer.
- When you’re ready to bake the cookies, preheat the oven to 350 F.
- Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.
- Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
- Roll each ball in the wet mixture and put on cookie sheet 2 inches apart.
- Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.
- Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
- Store in a plastic container for several days.
Larry
I made these last night. They tasted great very easy to make and my wife who has T1D was glad to be able to eat a good Snikerdoodle. There was one problem, the went flat and joined together any ideas?
MOMables-Laura
Hi Larry, my only guess would be the dough wasn’t refrigerated long enough, or it sat out on the counter too long. If the cookie dough goes in the oven at room temperature, the cookies will spread out significantly more.
Linda
Fun recipe- excited to try! The instructions were slightly hard to follow for my 14 year old kid, but she isn’t that good in the kitchen. Thanks for the recipe!
annie
By far the best GF treat we’ve made. So good!
Elaine
Cant wait to try these.
Kelly Zindel
Love this! I have a daughter with type 1 diabetes. And of my 3 kids she has the biggest sweet tooth (go figure!). So this will be perfect for her. My husband and I are also trying to move towards a gluten free diet, so its perfect for us too! Thanks for all of these great recipes!
MOMables
thank you for trusting MOMables with your family’s food-inspiration needs!
Judy Dobson
Mine were very crumbly and dry. Stayed in the ball shape and did not flatten. Did not add anything extra but might try a little more butter or water to moisten the dough. Flavor is good.
Kari
How much cream of tartar do you use? and do you use 3/4 cup almond flour or 1 1/2 cup? the ingredient list is different from the instructions at the bottom
Kari
Thanks for the recipe info. Love ur posts. I have a 10 year old with T1D and love low carb recipes!!