Snickerdoodle Cookies
Ingredients
- ½ cup butter, softened
- 6 Tbsp granulated erythritol sugar substitute (such as Swerve), divided
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups finely ground almond flour
- ⅓ cup plus 1 tsp coconut flour, divided
- 2 tsp ground cinnamon, divided
- ½ tsp kosher salt
- ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp xanthan gum
Instructions
- Preheat oven to 350°F. Beat butter and 5 Tbsp sugar substitute with an electric mixer at medium speed until creamy. Add egg and vanilla, beating until blended.
- Toss together almond flour, ⅓ cup coconut flour, 1 tsp cinnamon, salt, cream of tartar, baking soda, and xanthan gum. Gradually add to butter mixture, beating at low speed until blended.
- Mix together 1 Tbsp sugar substitute, 1 tsp coconut flour, and 1 tsp cinnamon in a bowl.
- Roll dough into balls, using 1 Tbsp dough for each ball; roll balls lightly in cinnamon mixture. Place 1-inch apart on parchment paper-lined baking sheets. Flatten slightly.
- Bake 9 to 11 minutes; cool 10 minutes; transfer to wire racks to cool completely. Makes 24 cookies.
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