Healthy Almond Flour Snickerdoodle Cookies
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
- 1 cup almond flour
- ⅓ cup 1:1 gluten-free flour blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons butter softened
- 2 tablespoons brown sugar
- ¼ cup maple syrup or sugar-free syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar or sugar-free blend
- 1 teaspoon cinnamon
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 teaspoon 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 ½ teaspoon cinnamon.
- Add dry mixture to wet and stir until a soft dough forms.
- Chill dough 10 minutes up to overnight.
- Scoop dough into 1-½ 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.
Notes
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.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 10gProtein: 2.5gFat: 8gSaturated Fat: 2.5gSodium: 95mgFiber: 1gSugar: 5g
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