Keto Snickerdoodles

Name: Keto Snickerdoodles
Prep time: 10 min
Cook time: 9 min
Yield: 9 servings
Ingredients: 1/2 teaspoon baking soda; 3 tablespoons creamy unsalted pecan butter OR cashew butter (I used the one from Trader Joe's) (, (can also sub with creamy unsalted nut butter or seed butter but cashew butter OR pecan butter gives the best flavor profile)); 1/2 teaspoon cinnamon; 1 tablespoon cinnamon; 3 tablespoons coconut flour (sifted); 1/4 cup coconut oil (, softened OR softened ghee if not dairy-free (you can also use 3 Tablespoons melted coconut oil/ghee but will have to chill the dough in the freezer for at least 15 minutes before baking)); ½ teaspoon cream of tartar; ¼ cup golden monk fruit sweetener (OR coconut sugar for paleo); 1/4 cup Lakanto sugar-free maple syrup (OR pure maple syrup for paleo); 1/8 teaspoon fine sea salt; 1 1/2 cups superfine blanched almond flour; 1/2 tablespoon vanilla extract

Cook: 9 min

Prep: 10 min

Ready: 19 min

Servings: 9 servings

Calories: 203.04

Ingredients

1 1/4 cup coconut oil (, softened OR softened ghee if not dairy-free (you can also use 3 Tablespoons melted coconut oil/ghee but will have to chill the dough in the freezer for at least 15 minutes before baking))
2 3 tablespoons creamy unsalted pecan butter OR cashew butter (I used the one from Trader Joe's) (, (can also sub with creamy unsalted nut butter or seed butter but cashew butter OR pecan butter gives the best flavor profile))
3 1/4 cup Lakanto sugar-free maple syrup (OR pure maple syrup for paleo)
4 1/2 tablespoon vanilla extract
5 1 1/2 cups superfine blanched almond flour
6 3 tablespoons coconut flour (sifted)
7 1/2 teaspoon baking soda
8 ½ teaspoon cream of tartar
9 1/8 teaspoon fine sea salt
10 1/2 teaspoon cinnamon
11 ¼ cup golden monk fruit sweetener (OR coconut sugar for paleo)
12 1 tablespoon cinnamon

Directions

1
Line a large baking sheet with parchment paper and set aside.
2
Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.
3
Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.
4
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
5
CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
6
Roll the balls in the cinnamon-sugar topping.
7
PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl
8
Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
9
Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
10
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

Nutrition per serving

203.04 Calories

11.17g Carbs

5.29g Protein

18.3g Fat

Allergens

milk egg fish tree nuts wheat peanuts

Keto Snickerdoodles

Directions

Nutrition per serving

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Allergens