Almond Flour Snickerdoodle Cookies
Description
These almond flour snickerdoodles are naturally gluten‑free and made with a lower‑carb flour blend that keeps them soft and tender. A cozy, cinnamon‑dusted cookie that’s easier on blood sugar than the classic version.
Ingredients
Cinnamon-sugar coating:
Instructions
-
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
-
Make the cinnamon-sugar coating: In a small bowl, combine: 2 tablespoons brown sugar and 1 tsp cinnamon.
-
In a medium bowl, beat together: softened butter, maple syrup and vanilla until smooth and fluffy.
-
Stir in egg until fully combined.
-
In a separate medium bowl, whisk together: almond flour, 1:1 gluten-free flour, baking soda, salt and 1/2 teaspoon cinnamon.
-
Add dry mixture to wet and stir until a soft dough forms.
-
Chill dough 10 minutes up to overnight.
-
Scoop dough into 1-1/2 tablespoon balls.
-
Roll each ball into cinnamon-sugar mixture.
-
Bake for 8-10 minutes, until edges are set but centers look soft.
-
Cool for at least 15 minutes as when using almond flour, cookies will firm as they set.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2.5g13%
- Sodium 95mg4%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Using sugar-free syrup and Stevia brown sugar blend will change nutrition facts: 100 calories, 101mg sodium, 5gm carbs and 0.4gm sugar. All other nutrition facts stay the same.
