Low Carb Snickerdoodles
Soft and chewy snickerdoodle cookies without the guilt!
Servings 18 cookies
Calories 139kcal
Equipment
Ingredients
For the Cookies:
- 4 ounces cream cheese room temperature
- ¼ cup butter softened
- ¼ cup monkfruit sweetener
- ¼ cup brown sugar substitute
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup coconut flour
- 1 tablespoon grass-fed gelatin see note
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of salt
For the Topping:
- 2 tablespoons monkfruit sweetener
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter and until smooth and creamy. Beat in the monkfruit sweet and brown sugar substitute.
- Add the eggs and vanilla and mix until smooth.
- Add the coconut flour, gelatin, cream of tartar, baking soda, and salt to the mixer and beat until the dough comes together. Let the dough rest for 10 minutes to thicken.
- In a small bowl, stir together the sweetener and cinnamon for the topping.
- Use a medium cookie scoop to scoop out portions of dough and then roll between your hands to form a ball. Roll each cookie dough ball in the topping to coat. (If the dough is too sticky, mix in an additional 1-2 tablespoons of coconut flour.)
- Place the cookies on the prepared cookie sheet and lightly flatten with your hand to about ¾ inch thick. They will spread slightly.
- Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
- Store in an air-tight container for up to 5 days.
Notes
The gelatin is not strictly necessary but helps make the cookies chewy and gives them a great texture.
Nutrition
Serving: 2cookies | Calories: 139kcal | Carbohydrates: 5g | Protein: 3.8g | Fat: 10g | Sodium: 188mg | Fiber: 3g | Net Carbs: 2g