Recipes - Desserts and Sweets - Snickerdoodles

Snickerdoodles

29g
FAT
6g
PROTEIN
3g
NET CARB
Easy
YIELD: 8 Small Cookies
MACRONUTRIENT RATIO: 3.09:1

INGREDIENTS

22g butter, room temperature
19g almond flour, Bob’s Red Mill
3g coconut flour, Bob’s Red Mill
11.5g raw egg, mixed well
0.5g baking powder
0.5g baking soda
1g cinnamon
Your choice of sweetener

DIRECTIONS

1Pre-heat the oven to 350 degrees.
2Mix together all of the ingredients except the cinnamon. Make sure there are no lumps remaining from the coconut and almond flours.
3If you used melted butter or your dough is too soft to roll, place it in the freezer for 5 minutes so it can firm back up.
4Weigh the cinnamon and place it in a pile on a pice of parchment paper large enough to bake the cookies on.
5Roll the cookie dough into small balls, about the size of a quarter. Place each ball on the cinnamon and use the parchment paper edges to roll the dough in the cinnamon. Repeat for all of the rolled balls.
6Spread them apart on the parchment paper and slightly flatten each cookie. They will not spread much at all, so shape them as much as you want before baking.
7Bake for about 7-10 minutes until they are cooked through.

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