KETO SNICKERDOODLE COOKIES
Soft, chewy, and sure to satisfy your sweet tooth without the sugar rush of the originals!
Servings: 2 Dozen
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.