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A batch of keto snickerdoodles pm a board. They are coated with cinnamon sugar. There is a bite on one snickerdoodle cookie. The texture appear to be soft and chewy.
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4.41 stars (5 reviews)

Soft and Chewy Snickerdoodle {with Almond Flour}

These soft and chewy snickerdoodle made with almond flour and almond butter are easy and delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free
Keyword: Snickerdoodle Cookies
Servings: 12
Calories: 164kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Wet Ingredients

  • 1 Egg room temperature
  • 1/4 cup ghee or vegan butter room temperature
  • 1/4 cup almond butter

Dry ingredients

  • 1 1/4 cup almond flour packed
  • 2 tbsp coconut flour
  • 1/3 cup monk-fruit sweetener **
  • 1/2 tsp baking soda
  • 2 tsp cinnamon

Cinnamon Sugar Coating

  • 3 tbsp monk-fruit sweetener **
  • 1 heaping tsp cinnamon

Instructions

  • Preheat the oven to 350 F
  • In a large bowl, mix the wet ingredients together - egg (room temperature), butter (room temperature), and almond butter.
  • In a separate bowl, combine coconut flour, almond flour, baking soda, and cinnamon. Gently fold wet ingredients into the dry ingredients.
  • Cover dough and place in the freezer for 20 - 30 minutes.
  • In a small dish, prepare the cinnamon-sugar coating.
  • Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball. Press the cookie dough balls down with the palm of your hand ***
  • Bake 10 - 11 minutes. Let it cool for a couple of minutes then move it onto a cooling rack.

Notes

 
  1. *** The cookies will not expand a ton, so press them a little bit (just enough to have some thick snickerdoodles)

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 67mg | Fiber: 3g | Sugar: 2g