Snickerdoodles

Rate this item
(7 votes)

Recipe makes approximately 8 small cookies

Each serving provides:

297 Calories  Rato: 3.09:1

6.17 gm Protein

28.87 gm Fat

3.17 gm Carbohydrate

Ingredients

22g butter, room temperature

19g almond flour, Bob’s Red Mill

3g coconut flour, Bob’s Red Mill

11.5g raw egg, mixed well

0.5g baking powder

0.5g baking soda

1g cinnamon

Your choice of sweetener

 

Directions

Pre-heat the oven to 350 degrees.

Mix together all of the ingredients except the cinnamon.  Make sure there are no lumps remaining from the coconut and almond flours.

If you used melted butter or your dough is too soft to roll, place it in the freezer for 5 minutes so it can firm back up.

Weigh the cinnamon and place it in a pile on a pice of parchment paper large enough to bake the cookies on.

Roll the cookie dough into small balls, about the size of a quarter.  Place each ball on the cinnamon and use the parchment paper edges to roll the dough in the cinnamon. Repeat for all of the rolled balls.

Spread them apart on the parchment paper and slightly flatten each cookie.  They will not spread much at all, so shape them as much as you want before baking.

Bake for about 7-10 minutes until they are cooked through.

 

All of the resources on our website are provided to you at no cost. Please consider making a donation to support our mission.