Let’s Make Some Keto Snickerdoodle Cookies
The history of the Snickerdoodle cookie is dimly lit.
They may be Dutch; they could be German; or possibly they started in New England as an offshoot of the traditional sugar cookie.
Regardless, Snickerdoodle cookies have become a beloved classic in American baking.
They are renowned for their soft, chewy texture and distinctive flavor profile, and characterized by a coating of cinnamon-sugar that offers a satisfying crunch.
Whether you enjoy yours with a glass of milk or a cup of coffee, Snickerdoodles continue to delight cookie lovers of all ages.
But, as someone who lives a keto friendly lifestyle, these classic cookies have been off the menu…until now!
This Keto Snickerdoodle Cookies recipe is sure to give you all the feels and none of the sugar crashes!
The star of this recipe is a serving of KetoChow’s Snickerdoodle meal replacement shake mix. This gives the cookies body, sweetness, and cinnamon-y flavor.
Keto snickerdoodle cookies wouldn’t be complete without KetoChow!
Are you familiar with KetoChow? It’s a pretty great meal replacement shake mix. It’s unique on the market because it offers ⅓ of your daily vitamin and mineral requirements. And you add your own fat to the shake based on your body’s requirements and preferences.
They have amazing flavors and hundreds of recipes you can use them in for variety on your keto lifestyle. We use them all the time!
My keto snickerdoodle cookies are pretty easy with just a few more ingredients.
This recipe uses some of my baking blend – my all purpose flour replacement that has fantastic texture in baked goods. I prefer it to almond flour, but you’re welcome to use that instead if you have it on hand.
The other ingredient I want to highlight is the allulose. It behaves a lot like regular sugar and keeps these cookies soft.
Use erythritol if you don’t have allulose, but be forewarned that the cookies may have a cooling effect when you eat them. Sometimes erythritol can also recrystalize in baked goods.
These cookies will stay good in for about a week – if they last that long!
KETO SNICKERDOODLE COOKIES
Ingredients
Cookie Dough
- 8 TBSP unsalted butter softened
- ½ cup allulose
- 2 eggs room temperature
- 1 serving Keto Chow Snickerdoodle
- ½ cup Baking Blend (see post for exact recipe)
- 2 tsp baking powder
- 2 tsp cinnamon
Cookie Coating
- 4 TBSP erythritol
- 1 tsp cinnamon
Instructions
- Whisk together the dry ingredients in a small bowl. Set aside.
- In a medium bowl, whip your butter with a hand mixer (or stand mixer) until it's lighter in color.
- Add the allulose. Cream together the butter and allulose until it is a very pale color.
- Mix in eggs. Mixture may appear "broken" at this stage. This is fine.
- Add the dry ingredients into the wet. Mix together well, ensuring all the powder is fully combined. The dough will be somewhat sticky.
- Refrigerate dough for about 15 minutes.
- Preheat oven to 350°F. Mix the remaining erythritol and cinnamon together in a shallow bowl.
- Using a cookie scoop (or a spoon), create uniform cookies.
- Roll each cookie in the erythritol/cinnamon mixture until fully coated.
- Place evenly on a parchment lined cookie sheet. Don't overcrowd the pan.
- Bake cookies for 9-12 minutes or until the cookies are set and beginning to brown on the bottom (11 minutes is perfect in my oven).
- Remove pan from oven and allow it to "drop" on your counter to flatten the cookies.
- Allow cookies to cool for about 10 minutes on the pan and then move them to a cooling rack.
- Cool completely before storing in an airtight container.
