Sugar Free Snickerdoodles

Indulge guilt-free with these soft, buttery Sugar Free Snickerdoodles—a healthier twist on the classic cinnamon-sugar favorite! Crafted with almond and coconut flours, these gluten-free, low-carb cookies use a sugar substitute like erythritol or monk fruit to keep sweetness on point without refined sugar. Lightly coated in a fragrant blend of cinnamon and sugar substitute, each bite delivers a warm, cozy flavor perfect for satisfying cravings. Ready in just 25 minutes, this easy recipe is ideal for busy bakers or anyone following ketogenic, diabetic-friendly, or sugar-conscious diets. Serve them fresh from the oven or as a make-ahead treat that’s perfect for sharing!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 18

Ingredients

• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated sugar substitute (e.g., erythritol, monk fruit sweetener)
• 1 large Egg
• 1.5 teaspoons Vanilla extract
• 1.25 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 2 tablespoons Additional granulated sugar substitute
• 1 teaspoon Additional ground cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and 3/4 cup granulated sugar substitute together until smooth and creamy.

Step 3

Add the egg and vanilla extract to the bowl, and mix until well combined.

Step 4

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, 1 teaspoon of ground cinnamon, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing thoroughly until a soft dough forms.

Step 6

In a small bowl, mix the 2 tablespoons of additional granulated sugar substitute with 1 teaspoon of ground cinnamon to create the coating mixture.

Step 7

Using a small cookie scoop or your hands, form the dough into 1-inch balls.

Step 8

Roll each dough ball in the cinnamon-sugar substitute mixture until fully coated.

Step 9

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass.

Step 10

Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.

Step 11

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve and enjoy your sugar-free snickerdoodles!

Nutrition Facts

Serving size	(213.1g)

Amount per serving	% Daily Value*
Calories	24

Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 591.5mg	0%
Total Carbohydrate 205.6g	0%
Dietary Fiber 1.4g	0%
Total Sugars 0.9g
Protein 0.1g	0%

Vitamin D 0IU	0%
Calcium 27.0mg	0%
Iron 0.2mg	0%
Potassium 24.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.0%

Protein: 0.0%

Carbs: 100.0%