Quick Keto Snickerdoodle Cookies
This recipe is designed to teach everyone how to make quick keto snickerdoodle cookies
Servings 36 cookies
Ingredients
- 120 gram coconut flour
- 10 grams baking powder
- 1 gram salt
- 2 tsp ground cinnamon, adjust to taste
- 65 grams brown sugar sweetener of choice, adjust to taste I use brown monkfruit sweetener
- 65 grams granulated sweetener, adjust to taste I use granulated golden monkfruit sweetener. For crispy cookie omit brown sweetener and replace with more granulated sweetener
- 4 large eggs, room temperature
- 1/2 cup butter, melted and cooled
- 112 grams oil of choice or more melted and cooled butter I use grapeseed or coconut oil
- 2 tsp vanilla extract, adjust to taste
Cinnamon Topping
- 2 TBS brown sweetener I use brown monkfruit sweetener
- 2 tsp ground cinnamon
Instructions
- Place topping ingredients in a small bowl and stir until fully combined. Set aside
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside
- In a large mixing bowl sift all the dry ingredients together until fully combined and no lumps are in the dry ingredients
- Stir the eggs into the dry ingredients until fully combined and all the dry ingredients are moist. Add the melted butter and stir until fully combined
- Add the oil and vanilla. Stir until fully combined and a moist dough has formed. Shape dough into a smooth ball and allow to sit at room temperature about 5 minutes so the coconut flour can absorb any extra moisture
- Massage dough for 2 minute to make sure of the texture. The dough may be a little crumbly but should not be dry
- Scoop dough 1TBS at a time onto prepared baking sheets. Keep scoops about 2 inches apart
- Roll each scoop into a tight, smooth ball. Roll each ball in the cinnamon topping until coated. Place back onto baking sheets
- Press coated dough balls out into a disc shape. If you want crispy cookies press out to thin discs. The thinner you press them the crispier they will be. Place in preheated oven Bake at 375 degrees 8-10 minutes or until golden on the edges
- Remove from oven. They will be soft. Allow to cool in pan 10 minutes or until firm. Transfer to a wire rack and allow to cool completely. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week
