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Low Carb Snickerdoodle Cookies

56 · Apr 1, 2014 · 31 Comments

Low Carb Snickerdoodle Cookies - Easy, moist, and delicious low carb snickerdoodle cookie recipe.

There are tons of carby, yet delicious snickerdoodle cookie recipes out there. So your left with slim to non when it comes to healthy, low carb, or even gluten free snickerdoodle cookie options.

What if I told you I bake and tested a scrumptious low carb, snickerdoodle cookie recipe? You’d be pretty excited. I know I was!

Low Carb Snickerdoodle Cookies - Easy, moist, and delicious low carb snickerdoodle cookie recipe.

My Easy Low Carb Snickerdoodle Cookie Recipe

Snickerdoodles have been one of my favorite cookie recipes, in the entire world, and beyond. These little gooey snickerdoodles are perfect for any dessert inspired foodie and health craving low carber.

They are easy, delicious, and full of cinnamon. These little cookies are perfectly coated in sweetened cinnamon layer of granular goodness.

This delicious snickerdoodle recipe took me less than 30 minutes to finish and yes thats including baking time! Talk about done in a jiffy.

Low Carb Snickerdoodle Cookies - Easy, moist, and delicious low carb snickerdoodle cookie recipe.

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  • If you loved these snickerdoodle cookies, I bet you’ll love my Snickerdoodle Cake.

Make it at home

  • Sweetener – Swerve Sweetener
  • Cream Tartar – McCormick Cream of Tartar
  • Baking Pan – Simply Calphalon Nonstick Bakeware Pan

4.8 from 5 reviews
Low Carb Snickerdoodle Cookies
 
Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Author: Andres Regalado
Recipe type: Dessert
Ingredients
Cookies:
  • ½ cup unsalted butter
  • 2 eggs
  • 2½ cups almond flour
  • 1½ cups sweetener
  • 1 teaspoon cream tartar
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
Coating:
  • 3 tablespoons sweetener
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350. Mix butter, sweetener for cookies and eggs in a large bowl. Combine remaining ingredients. Blend until dough like texture.
  2. Chill dough for 15 minutes in the fridge.
  3. Mix coating ingredients in small bowl. Shape chilled dough into rounded spoonfuls and roll into coating mixture.
  4. Bake 10 minutes or until set. Let cool on cooling rack.
Notes
Serving size: 1 cookie (Total recipe makes 24 servings)
Protein 3.00g, Cals 141, Carbs 2.66g, Fiber 1.25g — NET CARBS: 1.41g
3.2.2807

 

56

Desserts, Gluten Free, Recipes cookies, low carb

Reader Interactions

Comments

  1. Christian says

    April 1, 2014 at 10:02 am

    OMG THESE LOOK AMAZING!!!

    Reply
    • Andres Regalado says

      April 1, 2014 at 11:07 am

      Thank you! They tasted much better than they looked, suprisingly!

      Reply
  2. Holli Wilson says

    April 10, 2014 at 7:29 pm

    These are amazing!! Little dry but went well with my almond milk!

    Reply
    • Andres Regalado says

      April 14, 2014 at 8:04 pm

      How odd, when I baked the cookies they came out extremly moist. Your oven may be a little stronger, so it may have over baked? But,I’m glad you still enjoyed them! Almond milk sounds like the perfect compliment to these cookies 🙂

      Reply
  3. AnaVera says

    April 11, 2014 at 1:26 pm

    Can’t wait to try these! 🙂

    Reply
    • Andres Regalado says

      April 14, 2014 at 8:02 pm

      I’m sure you’ll love them, I know I sure did! 🙂

      Reply
  4. Diana says

    April 14, 2014 at 3:26 pm

    Did you flatten the cookies after shaping them into balls and rolling in the coating or did you leave them as balls on the cookie sheet? Thanks!

    Reply
    • Andres Regalado says

      April 14, 2014 at 8:02 pm

      Hi Diana! I left them as balls until they were done baking and then I flattened them. 🙂

      Reply
  5. Rainseveryday says

    April 14, 2014 at 9:53 pm

    I used two sticks of butter which equal one cup and the cookies spread out all over the cookie sheet into one big cookie. The are still in the oven cooking so I am not sure how they will taste. They sure smell good!!!

    Reply
    • Andres Regalado says

      April 15, 2014 at 11:54 pm

      Strange! I wonder what could have occured, maybe they weren’t seperated enough? Well I hope you enjoyed your cookie cake! lol 🙂 I’m sure it smelt and tasted just as good!

      Reply
  6. Elaine Floyd says

    May 26, 2014 at 10:37 am

    Sweetner? as in using Splenda or Nutrasweet?

    Reply
    • Andres Regalado says

      May 27, 2014 at 10:38 am

      Yes, either one of those should work. I tend to use Swerve but occasionally use Splenda as well.

      Reply
      • Kathy says

        October 30, 2014 at 12:46 pm

        I use Truvia as my sweetener. 1 1/2 cups seem like a lot to me. Before I make them I wanted to be sure to see if you think they will be to sweet. The recipe looks and sounds wonderful and I am looking forward to making them once I hear from you. Thanks for your help!!

        Reply
      • Jennifer says

        December 9, 2014 at 2:55 pm

        Can you use a liquid sweetener like honey? If so, how much?

        Reply
        • Andres Regalado says

          December 12, 2014 at 8:48 pm

          I haven’t tried using a liquid sweetner, but it’s worth a try! Generally, the rule of thumb when converting granulated sweetener to honey is 1 cup granulated to 2/3 cup honey. You may need a bit more almond flour to get the right texture though.

          Reply
  7. Jean Rhoden-Gill says

    October 29, 2014 at 1:24 am

    I used one stick of butter which equals one half cup of butter and the cookies turned out perfectly. Are you sure it is one cup OR one stick of butter??? I prefer the one stick. Thanks.

    Reply
    • Andres Regalado says

      October 30, 2014 at 9:45 pm

      Yes, it was 1/2 cup of butter. Thank you for noticing and I’m glad the cookies turned out well!

      Reply
  8. Annie says

    January 2, 2015 at 12:39 pm

    I just spotted this recipe on Pinterest and made it up on the spur of the moment.

    I reduced the sweetener in the biscuit part of mine, by up to 1/3. I use Splenda (for now until I find a better alternative) and find it very sweet and can be on the side of bitter if too much is added.

    I like them, they are delicious. Mine turned out sponge like in the middle, but with a crisp top, which I like but I also wondered if they were baked more would they turn out evenly crispy all the way through or just on the top? Thanks for sharing this recipe – it’s a lovely quick sweetie fix to go with a cup of fresh brewed coffee. Happy New Year!

    Reply
    • Andres Regalado says

      January 9, 2015 at 3:57 pm

      I often noticed that adding too much Splenda could often make things bitter, which is why I switched to Swerve. But I’m glad you enjoyed them! You could always try one or both of these: move the pan to a lower slot in the oven and/or lower temperate (just a bit) and leave it in a bit longer until you reached the desired doneness. Hope that helps and Happy New Year, Annie 🙂

      Reply
  9. lisa says

    January 9, 2015 at 7:46 pm

    Just made these. Only addition was 1 tbsp tapioca starch. (would have been arrowroot if I weren’t out). Kept the butter quite cold. Worked the butter and the sugar (combo chicory,erythritol and xylitol in a 2:2:1 ratio) into a smooth paste and then added the beaten eggs. Powdered the sweetener/cinnamon in spice grinder to roll the dough balls in. The cookies took 13mins in my oven. Cooked them on parchment paper. They flattened while baking and came out looking beautiful and tasting absolutely delicious. Thank you so much for this recipe!

    Reply
    • Andres Regalado says

      January 20, 2015 at 4:02 pm

      You sound like a pro! Glad you enjoyed them, Lisa 🙂

      Reply
  10. Tina Weems says

    February 6, 2015 at 2:18 pm

    can I use stevia for the snickerdoodles?

    Reply
    • Andres Regalado says

      February 7, 2015 at 3:28 pm

      Yes, you should be fine to use stevia. Hope you enjoy the cookies, Tina 🙂

      Reply
  11. Norma says

    May 15, 2015 at 2:03 pm

    Going to try this with coconut flour instead of almond flour. Has anyone done this yet?

    Reply
    • Assistant Becca says

      May 27, 2015 at 12:12 pm

      Hi Norma,
      Andres hasn’t tried the recipe with coconut flour, but we can tell you that coconut flour absorbs a lot more moisture than almond flour does, so bear in mind as you make the recipe that if you use all coconut flour, your cookies will exceptionally dry and crumbly. Good luck!

      Reply
  12. Erinn says

    September 19, 2015 at 8:28 am

    I made these today and wow! So good! They kind of fell apart a little bit (not too bad) – but they weren’t dry at all. They were great. (I also have a crappy toaster oven so that could be why). I will definitely make these again 🙂 Thanks!

    Reply

Trackbacks

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