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Recipe from Simpler Savory

The recipe

No Sugar Snickerdoodles

Prep
15 min
Cook
10 min
Total
25 min
Servings
24 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 24 servings.

calories
120

2× the original author values. Recipe yield: 24 servings.

calories
240

3× the original author values. Recipe yield: 24 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched almond flour — finely ground, not almond meal
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon — for the dough
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter — softened to room temperature; use plant-based butter stick for dairy-free
  • 2/3 cup granulated erythritol or erythritol/monk fruit blend — for creaming with butter
  • 1 tablespoon brown sugar substitute — optional, for caramel notes
  • 1 large egg — room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated erythritol or erythritol/monk fruit blend
  • 1 1/2 teaspoons ground cinnamon
  • parchment paper — for lining sheet pans
  • optional flaky sea salt — tiny pinch for finishing, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
  2. In a medium bowl, whisk almond flour, cream of tartar, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, beat the softened butter with the granulated sweetener until lighter and slightly fluffy, 1–2 minutes.
  4. Beat in the egg, vanilla, and the brown sugar substitute (if using) until smooth and cohesive.
  5. Stir the dry mixture into the wet until a soft, slightly sticky dough forms.
  6. Let the dough rest for 5–10 minutes to allow the almond flour to hydrate and firm up.
  7. In a small bowl, combine the coating sweetener and cinnamon.
  8. Scoop 1-tablespoon portions of dough, roll into balls, then coat thoroughly in the cinnamon sweetener mixture.
  9. Place on prepared sheets with space between and gently press each ball to about 1/2 inch thick.
  10. Bake one sheet at a time for 8–10 minutes until edges are lightly golden and tops show tiny cracks; centers should still look a touch soft.
  11. Let cookies cool on the pan for at least 10 minutes to set before transferring to a rack.
  12. If desired, add a tiny pinch of flaky sea salt to a few cookies for contrast.

Notes

Cool completely, then store in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, or warm briefly: 6–8 seconds in the microwave per cookie, or 3–4 minutes at 300°F on a sheet pan to revive the cinnamon aroma.

Source: https://simplersavory.com/no-sugar-snickerdoodles/