Brighten your day with chewy sugar-free snickerdoodle cookies. Quick to make, they taste just like store-bought treats, minus the carbs!
Not only are these cookies delicious, but they're also a fantastic option for those who are managing their carbohydrate intake. With the rise in popularity of low-carb diets, many have been searching for ways to enjoy their favorite treats without the added sugars and carbs that traditional recipes often include. These snickerdoodles fit the bill perfectly; they’re a great alternative that satisfies cravings while remaining healthy and guilt-free.
Jump to:
- A Brief History of Snickerdoodle Cookies
- Snickerdoodle Cookies without sugar
- Tips for Perfect Snickerdoodle Cookies
- Why You'll Love Snickerdoodle Cookies
- Snickerdoodle Cookies Ingredients
- How to Make Sugar Free Snickerdoodle cookies
- Storing Your Snickerdoodle Cookies
- More Sugar Free Cookies
- 📖 Recipe
- 💬 Reviews
A Brief History of Snickerdoodle Cookies
Snickerdoodle cookies have been a beloved treat in America for generations. Their unique name is believed to be derived from the German word 'schneckennudeln,' which means 'snail noodles.' Despite the unusual etymology, these cookies have become a staple in many households, known for their soft, chewy texture and the sweet, spicy flavor of cinnamon. Traditionally made with a combination of sugar, butter, flour, and eggs, they are rolled in cinnamon-sugar before baking, giving them their characteristic flavor and appearance.
Snickerdoodle Cookies without sugar
Tips for Perfect Snickerdoodle Cookies
To ensure that your snickerdoodle cookies turn out perfectly every time, consider these helpful tips:
- Chill the Dough: If you have time, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor.
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother, more consistent dough.
- Do Not Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the center when you take them out of the oven; they will continue to cook as they cool.
My son loves these snickerdoodles and says they can't be beat! They're little cinnamon pieces of joy that will brighten your day, and they taste just as good as the store-bought kind of snickerdoodles, minus the carbs. They just take minutes of work and a few staple ingredients. Plus, they are very chewy, so they get extra satisfactory points! In fact, these cookies are so delightful that we've made them for family gatherings and parties, and the response has always been overwhelmingly positive. It's amazing how a simple recipe can bring so much joy to people, especially those who are on a healthy eating journey.
Why You'll Love Snickerdoodle Cookies
- Super chewy texture with crispy golden outside
- Easy to make in just 25 minutes
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
Snickerdoodle Cookies Ingredients
The detailed measurements for the ingredients are in the recipe card below. Check the list of ingredients for tips and any substitutions you can make when making these sugar-free snickerdoodles.
When it comes to the ingredients, quality matters. Opt for high-quality almond flour and coconut flour to get the best texture and flavor in your cookies. Additionally, if you’re looking to experiment, you can try adding some chopped nuts or sugar-free chocolate chips into the dough for a delightful twist on the classic recipe.
- Almond flour: Use almond flour or almond meal instead of regular flour to keep the carb count low.
- Coconut flour: Combining coconut flour with almond flour helps give the cookies a chewy texture.
- Butter: Use unsalted butter that has softened to room temperature (don't use melted butter).
- Granulated monk fruit: Sweetens the cookies and keeps them sugar-free. Substitute for any granulated sugar-free sweetener.
- Vanilla: Adds classic snickerdoodle cookie flavor!
- Baking soda: To help the cookies rise (substitute with baking powder).
- Cream of tartar: Adds texture to the cookies.
- Ground cinnamon: I mix it with the granulated sweetener to coat the cookies.
How to Make Sugar Free Snickerdoodle cookies
Follow these simple steps, and you'll have deliciously chewy snickerdoodle cookies to enjoy in less than 30 minutes!
- Prep the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with baking paper.
- Prep the dry ingredients: In a mixing bowl, combine the almond flour, coconut flour, granulated sweetener, baking soda, cream of tartar, and salt. Make sure they're well mixed.
- Prep the wet ingredients: In another mixing bowl, beat the softened room temperature butter until creamy. Add the egg and vanilla extract and mix until smooth.
- Make the cookie dough: Gradually add the dry ingredients to the wet ingredients, constantly mixing until a soft dough forms.
- Prep the coating: Mix more granulated sweetener and cinnamon in a small bowl.
- Make the cookies: Scoop a tablespoon of dough and roll it into a ball. Gently roll the ball in the cinnamon-sweetener mixture until coated.
- Transfer to baking sheet: Place the coated cookie dough balls on the lined baking sheet, leaving 2 inches between each ball. Gently flatten each ball with your fingers or the bottom of a glass.
- Bake the cookies: Bake the snickerdoodles for 12 to 15 minutes until the edges are golden. The centers may look soft, but don't worry. They'll firm up as the cookies cool.
- Let the cookies cool: Once they're finished baking, cool them on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. It's normal for a few cookies to disappear while cooling down!
Storing Your Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, although they are often eaten much quicker! If you want to keep them longer, consider freezing the baked cookies. Place them in a freezer-safe container or zip-top bag, and they can be stored for up to three months. When you're ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.
To make your snickerdoodles even more festive, consider adding a touch of holiday spice! For example, during the autumn season, you can mix in some pumpkin spice for a seasonal flavor upgrade. Alternatively, during the winter holidays, a pinch of nutmeg can provide a warm, cozy taste that pairs wonderfully with cinnamon. This flexibility makes snickerdoodle cookies a year-round favorite!
More Sugar Free Cookies
Looking for more sweet and delicious treats that are also healthy? After baking these snickerdoodles, whip up a batch of my Ginger Snap Cookies or this No-Bake Cheesecake for a guilt-free dessert!
Some more of my son's favorite healthy desserts are this Creamy Pumpkin Bread and these Avocado Brownies. Healthy desserts couldn't be easier, and they're a great way to get extra veggies!
📖 Recipe
Sugar-Free Snickerdoodle Cookies
Ingredients
For the Cookies:
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ½ cup Sugar-Free Sweetener granulated
- 1 teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ¼ teaspoon Salt
- ½ cup Butter unsalted, softened to room temperature
- 1 large Egg
- 1 teaspoon Vanilla Extract
For the Cinnamon Coating:
- 2 tablespoon Sugar-Free Sweetener granulated
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
- In a medium mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, cream of tartar, and salt. Stir until well mixed.
- In a separate large bowl, beat the softened butter until creamy. Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- In a small bowl, mix the sweetener and cinnamon for the coating.
- Scoop about a tablespoon of dough, roll it into a ball, and roll it in the cinnamon-sweetener mixture to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 12-15 minutes or until the edges are golden. The centers may appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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