Low Carb Snickerdoodle Cookies (dairy free, grain free, sugar free)
These snickerdoodle cookies are literally PERFECT in every way. They are chewy, moist, and have a crispy coating on the outside of a classic snickerdoodle cookie!
Ingredients (makes 14-16 cookies):
2 Cups almond flour
1/4 Cup coconut flour
1/3 Cup Monkfruit Sweetener for the batter
2 teaspoons cinnamon for the batter
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 Cup coconut oil
2 tablespoon syrup (maple syrup or sugar free syrup works)
2 teaspoons vanilla extract
Snickerdoodle Coating: 3 tablespoons monkfruit sweetener and 1 tablespoon cinnamon (do not skip this step!); these ingredients are in addition to the batter ingredients.
Preheat the oven to 350F,
In a large bowl, add in the dry ingredients (except for the snickerdoodle coating ingredients) and whisk until combined,
To the large bowl, add your wet ingredients and mix until well combined and a dough forms,
Grease a parchment lined baking sheet,
In a snack bowl, add the snickerdoodle coating ingredients and mix until fully combined,
Shape the dough into equal sized balls with your hands and then roll the balls directly in the snickerdoodle coating mixture so the entire ball is coated,
Place the dough balls on the baking sheet about 2" apart,
Use the palm of your hands or a spatula to gently press the dough balls flat to be disc shaped,
Bake for 9-11 minutes and allow to cool completely before removing from the baking tray. TIP: Don't worry if your cookies are very soft when they first come out of the oven. To get the chewy snickerdoodle cookie texture, it is important that they are very soft when they first come out of the oven.
Storage: Store in an air-tight container on the counter for 2-3 days or in the fridge for 7-10 days.