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Sugar-Free Snickerdoodles with Almond Flour

4 from 3 reviews

Eating gluten free or low carb doesn’t mean you can’t have a treat! Everyone will love these delicious sugar-free cookies.

Ingredients

Units
  • 1/2 cup butter (1 stick), softened at room temperature
  • 1 1/2 cups almond flour or almond meal
  • 3/4 cup granular Stevia-in-the-Raw (or regular sugar if you don’t need them to be low carbohydrate)
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

Ingredients for Rolling Cookies:

  • 2 Tablespoons granular Stevia-in-the-Raw
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ground cinnamon

Instructions

  1. 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).
  2. Cover the bowl with plastic wrap or a lid and chill one hour or longer.
  3. When you’re ready to bake the cookies, preheat the oven to 350 F.
  4. Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.
  5. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
  6. Roll each ball in the wet mixture and put on cookie sheet 2 inches apart.
  7. Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.
  8. Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
  9. Store in a plastic container for several days.

Equipment

Notes

Egg Free Option: substitute 1 large egg for 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons warm water).

1 cookie= 4 carbohydrates