Almond Flour Snickerdoodle Cookies
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the almond flour, powdered stevia, baking powder, baking soda, salt, and ground cinnamon.
- 3
In another bowl, cream the softened butter until light and fluffy. Add in the egg and vanilla extract, mixing well to combine.
- 4
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- 5
Scoop tablespoon-sized portions of the dough and roll them into balls.
- 6
In a small bowl, mix together additional cinnamon and a pinch of stevia for sprinkling. Roll the dough balls in this mixture before placing them on the prepared baking sheet.
- 7
Flatten the balls slightly with the back of a fork or your palm.
- 8
Bake for 10-12 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These delicious cookies combine the delightful flavors of cinnamon and sweetness with a wonderful chewy texture. Perfect for a low-carb treat!
Flavor Profile
These Snickerdoodle cookies are sweet with a delightful kick of cinnamon, offering both a soft and chewy texture. The almond flour adds a nutty flavor that complements the warm spices beautifully, making them a perfect low-carb dessert for any time!
Enjoy baking and savoring these delightful cookies, my dear! If you have any questions or need alterations, just let me know!
