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Low-Carb Snickerdoodles


Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie

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Reviews of Low-Carb Snickerdoodles:

1-5 of 22 reviews   Next >>

  Michie in Pennsylvania  Apr 12, 2012
Would make this again.
They are very yummy!! Love that they are low carb AND gluten free!! 4 stars

  A cookie baker  Nov 13, 2011
Would make this again.
these are great but im trying not to refrigerate for an hour due to lack of time will let know what happens(; 5 stars

  Missy in Florida  Aug 15, 2011
Would make this again.
I used soy flour instead of almonds and 2 eggs instead of 1 for a more cookie dough consistency (probably due to the difference in flour.) These cookies were AMAZING! I had no problems with crumbling or any of that, the cookies are rum ball size. Will definitely be making more of these. 5 stars

  A cookie baker in wyoming  Feb 20, 2011
Would make this again.
very very tasty, making a second time. 5 stars

  jes  Dec 9, 2010
Would make this again.
a great cookie considering there are hardly any carbs! delish! 5 stars

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