These cookies are Easy and Delicious, sure to impress even your sugar & grain-loving friends! 🙂 I use a different method (I don’t roll the dough balls in cinnamon but actually add the cinnamon to the dough), but I know you are going to love them.
Want to make these nut-free? Just use raw ground sunflower seeds in the place of almond flour.
I hope you enjoy and thanks for sharing!
Makes approximately 20 cookies
- 1-1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp. grain-free baking powder
- 1-1/2 to 2-1/2 tsp. cinnamon (add more if you really like cinnamon)
- Scant 1/4 tsp. salt
- 3/4 tsp. Stevia Select Stevia or granular sweetener of choice, to taste*
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 2 tsp. homemade vanilla extract or THIS
- 1 tbsp. organic coconut sugar (optional)
- Extra cinnamon to sprinkle on top of cookies before baking
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or a silicon mat and set a side. In a large bowl, blend dry ingredients well, making sure there are no lumps. Add the remaining ingredients and stir with a wooden spoon until the butter and egg have been blended well into the flours.
Taste for sweetness and adjust if needed. (Be careful not to add too much stevia or the final product will be bitter. This is why I choose to use other sweeteners to suppliment the recipe but because only small amounts are used, the recipe remains low-carb.)
Using a small scoop (1-1/2 tbsp.) , scoop cookie dough onto prepared pans, about 3 inches apart. Using your hand or flat bottomed glass, press the balls of dough out into an symmetrical circle. If the edges are jagged, use your hands to shape the cookies into perfect circles of even thickness (to ensure even cooking). Sprinkle extra cinnamon on top of the cookies before placing in the oven.
Bake for 10-12 minutes or until the edges of the cookies are brown. Remove from oven and allow to cool 5 minutes on the pan before carefully transferring the cookies to a cooling rack.
- 70 Calories, 6 grams Fat, 3 Total Carbs, 1 gram Fiber, 2 Net Carbs, 1 gram Protein per cookie
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Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.
Happy Cookin’!
I’ve never heard of Snickerdoodle Cookies, but you have convinced me to give them a try.
Hi, Melissa! I while ago you said that you were experimenting with sweeteners because Kal changed their formula. I see in this recipe you are still using the Kal. Have you decided to stick with the Kal?
Karen, check out this post: http://bit.ly/Worlds-Best-Chocolate-Birthday-Cake and look under “Sweeteners of Choice.” I’m still looking but that post has my most recent information about stevia. Hope this helps!
Why have I not made these yet? I’m craving a cookie and think these look so delicious. Going on my “to make” list this week!
Oh yes, since going grain free I’ve had a hankering for cookies from time to time. I pack store bought packaged cookies in my husband’s lunch every day because that’s what he likes. But I won’t touch them! So this recipe spot on for taste and satisfies my occasional cookie craving. I don’t know why I haven’t made them before this!
Hi Melissa,
I usually love your recipes, but I made these with ground sunflower seeds and the next day they were bright green on the inside and they burn my mouth if I try to eat one. It’s so strange. I used Kal stevia. I think it reacted with the sunflower seeds or something.
I tried making these with ground sunflower seeds and after a day they turned bright green and I tried to eat one anyway and it burned my mouth the way too much sour food will sometimes. So weird. I followed the recipe and used Kal stevia. Have you tried using sunflower seeds? I think it may be the stevia and sunflower seeds reacting.
Sarah, using sunflower seeds will turn baked goods green due to the Chlorogenic acid, this will not affect the flavor at all. Did the dough taste good before you baked it?? Which KAL stevia did you use? They changed the formula and I no longer use it… 🙁
Hi Melissa
I cannot use almond flour. Do you have a recipe that uses coconut flour? Thank you so much!
Louise
Hi Louise, I don’t have a coconut flour cookie recipe but I have used ground pumpkin or sunflower seeds if you are looking for a nut free option. Works really well and very close in texture.
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