Tender cookies laced with and rolled in cinnamon and sweetener, these Keto Snickerdoodle Cookies make the perfect treat for your guests, your family, or just you. You can serve them on their own, add them to a cookie tray, or pair them with something creamy. The possibilities abound!
Snickerdoodles never really made much of an appearance on the cookie trays of my childhood. Fortunately, I’ve made up for that in later life. I mean cinnamon and “sugar”–one of my favorite combinations of all time. Have I mentioned how often I make cinnamon toast (keto-fied)? Usually multiple times a week. Snickerdoodles are like the cookie-fied version thereof.
Anyway . . . these Keto Snickerdoodle Cookies are easy to make and absolutely delicious. While perfect on their own, you could also do what I did and make them as dippers for my Keto Cake Batter Dip or make ice cream sandwiches with them. I used them for sandwiches with my Chipotle Keto Ice Cream.
What You Need to Make Keto Snickerdoodle Cookies
Ingredients
- Unsalted Butter (Softened)
- Swerve Brown – Or you can use another brown sugar substitute like Sukrin Gold.
- Granulated Erythritol – This will both go into the cookie as well as be used for rolling the cookie balls before baking.
- Egg – I almost always use jumbo eggs.
- Almond Butter
- Vanilla Extract
- Cinnamon – This will both go into the cookie as well as be used for rolling the cookie balls before baking.
- Almond Flour – I really do recommend sifting it to make sure you get an even texture.
- Unflavored Gelatin
- Baking Soda – I really do mean baking soda in this case and not baking powder.
- Kosher Salt
Equipment
- Stand Mixer – Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Nonstick Cooking Spray and Parchment Paper
- 2 Silicone Baking Mats
- 2 Rimmed Baking Sheets – Or other tray that fits in your fridge
- Aluminum Foil
- Medium Saucepan
- Whisk
- Rubber Scraper
- Wire Cooling Rack
Getting Started with Making Keto Snickerdoodle Cookies
If you’ve tried several of my other cookie recipes, the method for making these Keto Snickerdoodle Cookies will sound pretty familiar. As with most baking, I suggest you get your ingredients out and measured before you begin.
Mixing the Wet Ingredients
We’ll get started by beating ½ cup of softened Unsalted Butter, ½ cup of Swerve Brown (or another Brown Sugar Substitute of your choice), and ½ cup of Granulated Erythritol in a stand mixer or large mixing bowl with an electric mixer. You’ll want to beat these ingredients until fully incorporated and light and fluffy (about 2 minutes).
To this mixture, you’ll add 1 Egg, ¼ cup of Almond Butter, 1 teaspoon of Vanilla Extract, and ½ teaspoon of Cinnamon, mixing after each addition.
Combining the Dry Ingredients
In a separate bowl, you’ll sift 2.25 cups of Almond Flour through a fine mesh sieve. (Yes, I really do recommend sifting the almond flour for a smoother texture.) Then you’ll add in 2 tablespoons of Unflavored Gelatin, ½ teaspoon of Baking Soda, and ¼ teaspoon of Kosher Salt and whisk to thoroughly combine.
Incorporating the Dry Ingredients into the Wet
Next you’ll begin adding the dry ingredients into the wet ingredients. I usually add the dry goods in 4 stages and beat the dough after each addition. Once everything is combined you should have a cookie dough that you can easily roll into balls.
Rolling and Baking the Keto Snickerdoodle Cookies
Before you start rolling the dough, you can preheat the oven to 325°F and line 2 rimmed baking sheets with a silicone baking mat or parchment paper sprayed with nonstick cooking spray.
The number of cookies you get depends on the size to which you roll them. I like to use these Keto Snickerdoodle Cookies for ice cream sandwiches, so I make them slightly on the medium to bigger side. I get 24 cookies when rolling them to about 1.5-inch balls. To make things easier for my obsessive self, I just keep dividing the dough in half until I get to 24 cookie dough balls.
To coat the cookies, I suggest using a wide, shallow bowl. You’ll combine 2 tablespoons of Granulated Erythritol with 2 teaspoons of Cinnamon and mix well. Then you need to roll each cookie dough ball in the cinnamon-sweetener mix so that it is thoroughly coated.
To bake the cookies, you’ll place the balls on the prepared baking sheet and gently press them down with the heel of your hand. You’ll bake them at 325°F for 15 minutes or until just golden brown on the bottoms.
When you remove them from the oven, you should let them cool on the baking sheet for at least the first 10 minutes before transferring them to a cooling rack. This will give them a little time to firm up so that they don’t fall apart when you move them.
Add these Keto Snickerdoodle Cookies to a cookie tray or pair them with some Keto Chipotle Ice Cream for a tasty dessert sandwich.
Store them in an airtight container in the refrigerator.
Related Recipes
Looking for some other cookie ideas? You might want to try one (or more) of these:
- Keto Buckeyes
- Keto Butter Horn Cookies
- Keto Butterball Cookie Pops
- Keto Dulce de Leche Pumpkin Cookie Cups
- Keto Peanut Butter Cookie Cups
- Dairy Free Keto Peanut Butter Cookies
- Keto Sugar Cookie Cups
Or maybe you want to try a fun use of these cookies. If so, you should really check out my Keto Chipotle Ice Cream Sandwiches.
Keto Snickerdoodle Cookies
Ingredients
For the Cookies:
- ½ cup Unsalted Butter Softened
- ½ cup Swerve Brown Or another brown sugar substitute like Sukrin Gold.
- ½ cup Granulated Erythritol
- 1 Egg Room Temperature. Jumbo
- ¼ cup Almond Butter
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 2 ¼ cups Almond Flour Sifted
- 2 tablespoon Unflavored Gelatin
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Coating:
- 2 tablespoons Granulated Erythritol
- 2 teaspoons Cinnamon
Instructions
- In a stand mixer or large mixing bowl with an electric mixer, beat ½ cup Unsalted Butter (softened), 1/2 cup Swerve Brown (or another Brown Sugar Substitute of your choice), and 1/2 cup Granulated Erythritol. Beat until fully incorporated and light and fluffy (about 2 minutes).½ cup Unsalted Butter, 1/2 cup Swerve Brown, 1/2 cup Granulated Erythritol
- To this mixture, add 1 Egg, ¼ cup Almond Butter, 1 teaspoon Vanilla Extract, and ½ teaspoon Cinnamon, mixing after each addition.1 Egg, ¼ cup Almond Butter, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon
- In a separate bowl, sift 2 ¼ cups Almond Flour through a fine mesh sieve. Then add in 2 tablespoon Unflavored Gelatin, ½ teaspoon Baking Soda, and ¼ teaspoon Kosher Salt and whisk to thoroughly combine.2 ¼ cups Almond Flour, 2 tablespoon Unflavored Gelatin, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the dry ingredients into the wet ingredients in 4 increments, beating the dough after each addition. Once everything is combined, you should have a cookie dough that you can easily roll into balls.
- Preheat the oven to 325°F and line 2 rimmed baking sheets with a silicone baking mat or parchment paper sprayed with nonstick cooking spray.
- Roll the dough into approximately 1.5-inch balls. You should have about 24.
- To coat the cookies, in a wide, shallow bowl, combine 2 tablespoons Granulated Erythritol with 2 teaspoons Cinnamon and mix well.2 tablespoons Granulated Erythritol, 2 teaspoons Cinnamon
- Roll each cookie dough ball in the cinnamon-sweetener mix so that it is thoroughly coated.
- Place the balls on the prepared baking sheet and gently press them down with the heel of your hand. Bake them at 325°F for 15 minutes or until just golden brown on the bottoms.
- Remove them from the oven and let them cool on the baking sheet for at least the first 10 minutes before transferring them to a cooling rack.
- Serve by adding them to a cookie tray or pair them with some Keto Chipotle Ice Cream for a tasty dessert sandwich.
- Store them in an airtight container in the refrigerator.
Equipment
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Nonstick Cooking Spray and Parchment Paper
- 2 Rimmed Baking Sheets Or other tray that fits in your fridge
- Aluminum Foil
- Whisk
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