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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Gluten Free & Keto Snickerdoodle Cookies Recipe

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This recipe for Gluten Free & Keto Snickerdoodle Cookies is from The Shelton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup almond flour 2 tablespoons coconut flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 stick grass-fed unsalted butter at room temperature
1/2 c erythritol (or xylitol or allulose)
1 1/2 teaspoon vanilla extract
1 egg
CINNAMON SUGAR: 2-3 tablespoons xylitol or erythritol/allulose
CINNAMON SUGAR: 2 teaspoons cinnamon
Directions:
Directions:
Preheat oven to 375 and line a baking tray with parchment paper or a baking mat.
Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl.
Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).
Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken'.
With your mixer on low, add in half of your flour mixture - mixing until just incorporated. Mix in the rest.
Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly.
Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes.
Store in an airtight container for 3-5 days.
Shaped dough can be frozen for up to 3 months. Freeze shaped, thaw in fridge overnight, roll in cinnamon sugar and bake.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Note: 8 minutes seemed under done. 10 to 12 minutes works.
roll in cinnamon sugar with xylitol which has no aftertaste. Cream your butter very well until it's light and fluffy.

 

 

 

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