Snickerdoodle Cookies
Low-Carb Snickerdoodle Cookies
Buttery, cinnamon-coated cookies with a lighter, lower-carb twist.
These hit that classic snickerdoodle lane: warm cinnamon, buttery flavor, soft center, and just enough sweetness to feel like a real cookie instead of a compromise dessert.
110
Calories
3g
Protein
3g
Carbs
10g
Fat
Dry Ingredients
- 1⅓ cup almond flour
- 2 tbsp coconut flour
- ⅓ cup erythritol or monk fruit
- ½ tsp baking soda
- ½ tsp xanthan gum
Liquid Ingredients
- ¼ cup melted butter
- ¼ cup Fairlife milk or unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Cinnamon Coating
- 2 tsp ground cinnamon
- 3 tbsp erythritol or monk fruit
Kev Tip
Let them cool on the sheet for a few minutes first. They set up more as they cool, and that helps the texture a lot.
Portion Guide / Make It Fit
Standard serving: 1 cookie.
Want a more filling snack? Pair with Greek yogurt or a shake.
Want more cinnamon-sugar energy? Roll generously before baking.
Want a more filling snack? Pair with Greek yogurt or a shake.
Want more cinnamon-sugar energy? Roll generously before baking.
Storage
Store covered at room temp for a short window or refrigerate for longer freshness. The texture is best once they have fully cooled and set.
Instructions
- 1Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2Mix the cinnamon coating ingredients in a small bowl and set aside.
- 3In one bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and xanthan gum.
- 4In a separate bowl, mix the melted butter, milk, vanilla extract, and apple cider vinegar.
- 5Combine the wet and dry ingredients until a dough forms.
- 6Scoop into balls, roll in the cinnamon coating, and place on the baking sheet.
- 7Flatten slightly and bake for 10–12 minutes until lightly golden.
- 8Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
