The taste of these snickerdoodles is just as I remember them. Classicly firm, sweet and melts in your mouth with a soft gesture of cinnamon and vanilla. These are the perfect cookies to warm yourself up to on a cold night! The smell alone will have your whole house gathered around waiting for you to serve up these delectable treats!
I’m using homemade maple syrup in these, and I highly suggest you do the same. You can also add or reduce the amount of maple extract that you’re using depending on how you want the cookies to taste after they’re done baking.
I’ve had a few people tell me that their recipes turn out a bit more dense or less dense than mine, so I wanted to address that. When you measure out your almond flour, scoop it plainly into a cup from the bag. Once you have a heaped 1 Cup scoop, scrape the rest off with a knife so that the flour is flush with the edges of the cup.
I only used about 2/3 of the cinnamon and erythritol mixture, so keep that in mind. If you want to be very safe and don’t want any waste, measure out 1 Tbsp. Erythritol and 1 Tbsp. Cinnamon at a time. Use more as needed.
Yields 14 Snickerdoodle Cookies
- 2 cups almond flour
- ¼ cup coconut oil
- ¼ cup Ruled.me maple syrup
- 1 tablespoon vanilla
- ¼ teaspoon baking soda
- 7 drops liquid stevia
- Pinch salt
- Optional: 1/3 cup Macadamia Nuts
- 2 tablespoons cinnamon
- 2 tablespoons erythritol
1. Preheat your oven to 350F. In a bowl, combine 1/4 Cup Melted Coconut Oil, 1/4 Cup Homemade Maple Syrup, 1 Tbsp. Vanilla, and 7 Drops Liquid Stevia.
2. In a separate bowl, combine 2 Cups Honeyville Almond Flour, 1/4 tsp. Baking Soda, and a pinch of salt.
3. OPTIONAL: If you are using Macadamia Nuts, add 1/3 Cup of Macadamia Nuts to your food processor.
4. OPTIONAL: If you are using Macadamia Nuts, coarsely grind the macadamia nuts.
5. Mix together the wet ingredients until combined well.
6. Mix your wet ingredients into the dry ingredients until a dough is formed.
7. OPTIONAL: If you are using Macadamia Nuts, add macadamia nuts here.
8. In a small metal ramekin, combine 2 Tbsp. Cinnamon and 2 Tbsp. NOW Foods Erythritol.
9. Roll dough into balls, dip into the cinnamon mixture, and then lay them onto a silicone silpat. Use the bottom side of a mason jar (greased if needed) to flatten the balls – giving the classic “cracked” appearance of the snickerdoodles.
10. Do this for all your cookies. Make sure they are relatively spread out, but they will not spread too much.
11. Bake for 9-10 minutes. They will look undercooked at first, but will firm up once out of the oven.
12. Cool and serve!
Makes 14 servings of Keto Snickerdoodle Cookies. Each serving is 135.07 Calories, 12.26g Fats, 2.14g Net Carbs, and 3.48g Protein.
|Keto Snickerdoodle Cookies||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|2 cups almond flour||1279||112||48||24||24||48|
|¼ cup coconut oil||486||53.99||0||0||0||0|
|¼ cup Ruled.me maple syrup||50||5.39||0.22||0.15||0.07||0.03|
|1 tablespoon vanilla||37||0.01||1.64||0||1.64||0.01|
|¼ teaspoon baking soda||0||0||0||0||0||0|
|7 drops liquid stevia||0||0||0||0||0||0|
|2 tablespoons cinnamon||39||0.19||12.58||8.3||4.28||0.62|
|2 tablespoons erythritol||0||0||0||0||0||0|