Snickerdoodles!

Posted in Desserts by

This recipe comes from George Stella and is my favorite cookie recipe so far!  2 net carbs per cookie.Snickerdoodles

  • 2 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup sugar substitute
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups Almond Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

CINNAMON TOPPING

  • 2 tablespoons sugar substitute
  • 1 teaspoon cinnamon
  1. PREHEAT oven to 375°, and line a sheet pan with parchment paper.
  2. USING a stand or hand-held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla extract to the mixing bowl, and beat on high until creamy and fluffy.
  3. ADD in Almond Flour, baking soda, cinnamon and salt, and mix on medium until well blended.
  4. USING a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the prepared sheet pan, and push down slightly on each.
  5. COMBINE the cinnamon topping ingredients, and sprinkle evenly over the top of each cookie.
  6. BAKE for 8-10 minutes, or until they begin to brown around the edges.  Let cool 10 minutes before serving.

32 thoughts on “Snickerdoodles!”

  1. Pingback: Diabetics Cookie Recipes - At-Home Quality Care

  2. Pingback: Diabetics Cookie Receipes - At-Home Quality Care

  10. These were SOOO good. Finally a yummy guilt free cookie! I feel like skies have opened up. I just had whole raw almonds so when ground in the food processor made almond meal instead of flour. It made the cookies taste more like oatmeal cookies than snicker doodles but still awesome. Make sure and bake them long enough. My first batch came out much more gooey than my second batch.

    Liked by 1 person

    Reply

    • I’m not sure you could do this recipe for only two cookies. You can make the whole batch, bake a couple of cookies and freeze the remaining dough. Then you can defrost dough whenever you want to make just a couple of cookies. 🙂

      Like

      Reply

    • I like to make my own “break and bake” cookies. Just put the whole batch of dough into a gallon freezer bag. Lay the bag flat on the counter and press the dough out evenly into the bag. if you leave about an inch of space at the zipper. you can start at the bottom of the bag and score the cookie portions with the back side of a kitchen knife. if the recipe says the yield is 24, then make 24 squares in the dough. Zip it up tight and freeze! When you want a cookie, just break one square out of the bag!

      Like

      Reply

  14. I made these last night and they were just what I was looking for!!! I used Ideal No Calorie Sweetener and only added half a cup of unsweetened coconut flakes (zero net carbs) to the recipe. I got 17 cookies using my tablespoon measuring spoon to drop and smooth out the dough. As someone stated, the cookies were soft after baking and cooling and even today after being in the refrigerator. But this worked for me!! Surely, the coconut flakes helped hold them together. They were NOT crumbling apart (my son dipped his in milk like Oreos) but were soft bake cookies. I will DEFINITELY make these again. Thanks for sharing!!

    Like

    Reply

    • Sorry they didn’t come out for you. I have not had them mushy before but they are a soft cookie. I’m guessing that if you keep them out or in the refrigerator (not covered) then they will harden up for you. Since ovens and altitudes vary, you might just need to cook yours a little bit longer. Hope they turn out better for you next time!

      Like

      Reply

    • Glad you posted that, I wasn’t sure if I should use 1/2 cup or a cup of truvia. Glad I went with 1/2 cup after seeing your comment. I even forgot the topping and I think they are good without the topping.

      Like

      Reply

  20. Pingback: 50 Best Low-carb Cookies to Keep You Baking All Year

Leave a comment