Low Carb Snickerdoodles Recipe #119750
A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time.
by Mercy
1½ hours | 15 min prep
SERVES 8
- 1/2 cup butter
- 1 1/2 cups almond flour
- 1 cup Splenda sugar substitute
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons Splenda sugar substitute
- 1 teaspoon ground cinnamon
- In a mixing bowl beat butter with an electric mixer on
- medium to high speed for 30 seconds.
- Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
- Beat until thoroughly combined.
- Beat in the remaining flour.
- Cover and chill for 1 hour.
- Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
- Shape dough into 1 inch balls (should make about 30 balls).
- Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F for 10 to 12 minutes.
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5 stars