Sugar Free Snickerdoodles
Indulge guilt-free with these soft, buttery Sugar Free Snickerdoodles—a healthier twist on the classic cinnamon-sugar favorite! Crafted with almond and coconut flours, these gluten-free, low-carb cookies use a sugar substitute like erythritol or monk fruit to keep sweetness on point without refined sugar. Lightly coated in a fragrant blend of cinnamon and sugar substitute, each bite delivers a warm, cozy flavor perfect for satisfying cravings. Ready in just 25 minutes, this easy recipe is ideal for busy bakers or anyone following ketogenic, diabetic-friendly, or sugar-conscious diets. Serve them fresh from the oven or as a make-ahead treat that’s perfect for sharing!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar substitute (e.g., erythritol, monk fruit sweetener)
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 1.25 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Additional granulated sugar substitute
- 1 teaspoon Additional ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and 3/4 cup granulated sugar substitute together until smooth and creamy.
Add the egg and vanilla extract to the bowl, and mix until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, 1 teaspoon of ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing thoroughly until a soft dough forms.
In a small bowl, mix the 2 tablespoons of additional granulated sugar substitute with 1 teaspoon of ground cinnamon to create the coating mixture.
Using a small cookie scoop or your hands, form the dough into 1-inch balls.
Roll each dough ball in the cinnamon-sugar substitute mixture until fully coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your sugar-free snickerdoodles!
Nutrition Facts
Calories |
24 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 25 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
