Snickerdoodles
Chewy and tender cookies rolled in cinnamon and sweetener make the perfect low carb version of the classic snickerdoodle.
Servings 12
Calories 135kcal
Ingredients
- 1/2 cup butter softened, or butter flavored coconut oil for dairy-free
- 1/2 cup monk fruit golden
- 1/2 cup allulose helps provide a soft and chewy texture
- 1 egg at room temperature
- 1 cup almond flour
- 2 tablespoons glucomann powder
- 1/4 cup lupin flour or more almond flour
- 1 tablespoon psyllium husk powder
- 2 tablespoons collagen peptides
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons monk fruit granulated
- 2 teaspoons cinnamon ground
Instructions
- Preheat oven to 325ºF and line a large rimmed baking sheet with parchment, set aside.
- In a large bowl, beat monk fruit and allulose with butter until light and fluffy with an electric mixer, at least 5 minutes (this is important for texture of the cookie). Beat in egg until evenly mixed. Add in almond flour, glucomann powder, lupin flour, psyllium, collagen peptides, cream of tartar baking soda, and salt. Mix again until evenly combined.
- Combine the granulated monk fruit and cinnamon in a bowl and stir to combine.
- Break off walnut-size pieces of dough and roll into balls. Roll in the cinnamon monk fruit mixture and then arrange on the parchment lined cookie sheet, press with the bottom of a glass to flatten slightly (these cookies do spread so ensure they are spaced 2 inches apart), and bake until golden brown, about 12-15 minutes. Cool completely on the baking sheet. They will be very soft while warm and solidify more when completely cool.
Notes
Protein:Energy Quotient [calories]: 0.21
Makes 24 cookies, serving size: 2 cookies.
Nutrition
Calories: 135kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 67mg | Fiber: 3g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg