March 13, 2022

Quick Keto Snickerdoodles

Name: Quick Keto Snickerdoodle Cookies
Prep time: 5 min
Cook time: 10 min
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; 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; 2 TBS brown sweetener (I use brown monkfruit sweetener); 2 tsp ground cinnamon

Quick Keto Snickerdoodle Cookies

This recipe is designed to teach everyone how to make quick keto snickerdoodle cookies

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Course: Dessert

Prep Time: 5

Cook Time: 10

Servings: 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