Low Carb Snickerdoodles

"A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time."
 
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Ready In:
1hr 27mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a mixing bowl beat butter with an electric mixer on
  • medium to high speed for 30 seconds.
  • Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
  • Beat until thoroughly combined.
  • Beat in the remaining flour.
  • Cover and chill for 1 hour.
  • Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
  • Shape dough into 1 inch balls (should make about 30 balls).
  • Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
  • Bake at 350°F for 10 to 12 minutes.

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Reviews

  1. These were fantastic. Had to cook them a little longer than 10 min...I went 15....but they tasted just like the full carb kind! My son walked into the kitchen and said it smelled like christmas...Definitely a winner!
     
  2. These cookies are pretty good considering they are low carb! A nice, light snack when you are craving something sweet.
     
  3. OH-MY-GOSH! These taste even better than my sugary snickerdoodles. HANDS DOWN A KEEPER! Great work "Mercy!"
     
  4. There are great little cookies! I went 15 minutes on mine as well. I'll be having these with my morning coffee or as a little sweet treat after dinner!
     
  5. Absolutely delicious! I maybe added just a little more almond flour, as the dough seemed a little loose. Really nice chewy type texture for a sugar free cookie! Thanks!
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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