Perfectly Soft Snickerdoodle Cookies 🍪 gluten free & keto

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right into that category!

Gluten free & keto snickerdoodle cookies with an perfectly soft center
Gluten Free & Keto Snickerdoodle Cookies

Gluten Free & Keto Snickerdoodle Cookies 🍪

Perfectly Soft!

I’m also happy to announce that these keto snickerdoodles just so happen to be one of the easiest cookies on the site! There’s no chilling time and no special methodology, just simply cookie goodness in thirty minutes.

My one advice though is that you cream your butter very well until it’s light and fluffy. Since we’re using sugar alcohols rather than sugar, it won’t get quite as fluffy or smooth… but! I’ve still noticed a huge difference in the cookies texture wise. So cream away!

Oh, and these are also ridiculously low carb! Think just 0.7g net carbs a pop!

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The Flours

Nothing too fancy! To turn snickerdoodle cookies keto, I used a mix of super fine almond flour, coconut flour and a touch of xanthan gum.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (best taste and texture by a mile!).

Oh, and I’m a bit of a purist when it comes to snickerdoodles and will always advocate for using cream of tartar (as tradition calls!). Some recipes sub the baking soda and cream of tartar with baking powder (same difference sorta thing), but for some reason you don’t quite get the same tangy kick or texture in my opinion.

The Sweetener 🍯

Perhaps surprisingly, getting the sweetener right for these keto snickerdoodles is even more important than the flours. You’ve got a few options though. Think erythritol (some cooling aftertaste, but best texture), and xylitol or allulose (no aftertaste, but more fragile). Xylitol takes (much) longer to ‘dry out; though so your cookies will be extra delicate right after baking (and for a few hours!), so just keep that in mind.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon ‘sugar’ with xylitol, which has no aftertaste for me.

Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).

Freshly baked keto snickerdoodle cookies
Gluten Free & Keto Snickerdoodle Cookies
Piled up keto snickerdoodle cookies with a glass of milk
Gluten Free & Keto Snickerdoodle Cookies

Gluten free & keto snickerdoodle cookies with an perfectly soft center

Gluten Free & Keto Snickerdoodle Cookies

Course: Cookies, Dessert
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 68 kcal

Perfectly soft, lightly tangy and ultra cinnamon-y! Some recipes translate outstandingly well into their gluten free and low carb counterparts, and these keto snickerdoodle cookies fall right in that category! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Cinnamon sugar

Instructions

  1. Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.

  2. Add almond flour, coconut flour, xanthan gum,  baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.

  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  4. Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

  5. Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy! 

  6. Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away. 

Recipe Notes

*Please see section on Sweeteners for deets and possible substitution. How much sweetener? I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup. This lessens the cooling effect and keeps them lightly sweetened. I then give them a light roll in the cinnamon 'sugar' with xylitol, which has no aftertaste for me.

 

Nutrition Facts
Gluten Free & Keto Snickerdoodle Cookies
Amount Per Serving (1 cookie)
Calories 68 Calories from Fat 59
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 2.7g 14%
Cholesterol 17mg 6%
Sodium 87mg 4%
Potassium 14mg 0%
Total Carbohydrates 1.5g 1%
Dietary Fiber 0.8g 3%
Sugars 0.25g
Protein 1.4g 3%
Vitamin A 2.5%
Calcium 1.25%
Iron 1.33%
* Percent Daily Values are based on a 2000 calorie diet.

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42 comments

  1. Debbi Shannon says:

    I made these Snickerdoodles this evening and now I’m addicted!! So delicious and soft/crunchy texture!! I only varied a little on the sweetener. I used 1/4 cups each of Swerve and Monk Fruit. I scooped out rounded spoonfuls and rolled in “sugar” and plopped on parchment paper line cookie sheet. I gently flattened a tiny bit, so they weren’t rounded. Came out so perfect and I’m so impressed! Thank you for sharing!

      • Oh wow!! The next day they’re even better! I popped a couple in the air fryer to warm them up for a minute and the texture is exactly like regular snickerdoodles!! Crisp on the outside and soft on the inside!! I’m doing a happy dance!!

  2. Nelly says:

    These are absolutely brilliant! So soft, tender and yummy! I read about the spreading issues some were having and I tried leaving mine in “slightly squashed balls” which seemed to work perfectly. I think my egg was super cold, too – I forgot to get it out of the fridge before I started & it made a visible difference with the first vs. the last ball I formed. I only got 17 cookies myself, but some were a little larger. I don’t have scoop or melon baller, or I would have used it to maintain the size consistently.

    I’ve made three of your recipes so far and I have to say – you are amazing and I love you for making my keto journey a little more fun and a lot more flavorful! ❤️

    • Paola says:

      Awesome to hear Nelly! And I dunno guys, the spreading ‘issues’ are actually the ideal snickerdoodle way 😂 (i.e. I wish that happened to me!!), but thanks for your feedback as I have added a note to the recipe for future readers. And yup, a few of you keep repeating 18 cookies, I dunno I got 22 (clearly I scooped mine out smaller!) 🙊

  3. Carol says:

    The first time I ever made Snickerdoodle cookies, it was a conventional recipe that called for 1/2 butter and 1/2 vegetable shortening. I lived in San Diego at the time. The cookies never flattened out! They were tasty, but I was surprised they didn’t spread.
    Just made this lovely recipe, and it is yet another winner! Although as some others have mentioned, the recipe only yielded 18 cookies for me. You have such a gift for Keto baking and I for one am very thankful that I found your site!
    I’ve made your tortillas, pumpkin bread, cookies and cream fat bombs, Chile, and now these wonderful little treats! They are fabulous! My husband ate 4 of these snickerdoodles right away!
    I can hardly wait to try your cinnamon roll recipe!
    Thank you so much for all your hard work!

  4. mari says:

    Paola, is there a typo for the ingredient: 1/3-3/4 tablespoons erythritol xylitol or allulose, to taste (I use 1/3 cup)* . Should it read: 1/3-3/4 cups erythritol xylitol or allulose, to taste (I use 1/3 cup)*? cups instead of tablespoons?

    • Paola says:

      Mari you guys keep writing to me about this typo but I think it’s an issue with the recipe plugin as I don’t see it 🙈 thanks so much for letting me know you guys are still seeing the TBSP rather than cups, I’ll keep looking into it!

  5. Yetza says:

    Hi Paola! Made these and they turned out delicious! But like another reader, mine spread a LOT. I was also only able to get 18 cookies using a tablespoon to scoop. Even after cooling in the fridge, the didn’t crisp up and we’re very fragile. Should I have packed them somehow prior to baking? I followed the recipe exactly and used erythritol (1/2 cup) for the batter and xylitol for the coating. Again, flavor was amazing so I’ll definitely be making them again, but it would be great if they would hold together. Maybe I’ll try a teaspoon to scoop next time.

    • Paola says:

      Oh man that’s so weird Yetza! I was thinking that the other reader’s problem was because she used a mix of allulose and erythritol (all these sweeteners have different melting points, so a bit of a nightmare to standardize!). Which erythritol did you use (some vary such as Swerve which has inulin?). I used Lakanto?

      Rather than 1 tsp scoops, may I suggest not flattening them? Try with just one, but maybe if you simply bake them as rounds they will spread out as normal snickerdoodles?! I mean, this ‘problem’ you guys are having might just be the ideal cookie situation (which you don’t pre-flatten and they simply spread!). I hope this helps!

      • Yetza says:

        I used Anthony’s Pure Erythritol. I did not powder it since it wasn’t mentioned in the recipe.

        I’ll definitely try not flattening next time.

        Another question for future recipes: is it okay to sub pure Erythritol for blends like Swerve and/or Lakanto?

        • Paola says:

          Sorry I couldn’t get to your qs until now! Tbh I’ve only baked once with the Anthony’s erythritol, nothing bad with it at all texture wise etc- just the cooling aftertaste was a little too much for me (my taste buds have gone crazy and I can’t even stand stevia 🙈)

    • Gail says:

      I made these tonight!! They smelled so good, and were just as delicious as they smelled!! 🙂 I had the same problem of spreading. I used 1/3 cup Swerve for the cookie, and xylitol for the coating. I used a one Tbsp scooper and also only got 18 cookies. They also didn’t crisp up, but remained fragile…not crumbly, just very pliable. I’m thinking about using gelatin instead of the xanthan gum, would this be a reasonable substitute?

      • Paola says:

        I think you just need to let them cool longer… sugar alcohols can take a few hours to firm up! I added a note about the spreading in the recipe now, but don’t call it an ‘issue’ its actually the way real snickerdoodles behave (so just don’t flatten them as much before baking, or at all!) xo!

  6. melissa says:

    Hi Paola,
    I made two batches of these cookies and both spread out all over the pan. The flavor was great but very soft and flat..any thoughts why this has happened?

    • Paola says:

      Hi Melissa! Can you give me a few more details so I can help you out (remember I’m not in the kitchen with you!). Say what sweetener did you use etc? Cookies spread out a lot in high altitude (but I’m baked these in Mex City and didn’t have that issue). xo!

  7. Moe says:

    I think this might be a mistake on measurements for the sugar. You said “1/3-3/4 TABLESPOONS erythritol xylitol or allulose, to taste (I use 1/3 cup)*,” I think you meant to say cups and not tablespoons? Great recipes as always. Thank you for your hard work.

    • Cat says:

      I noticed that too. The metric shows it as cups but the US conversion shows it as tablespoons. I used 1/3 cup of the Lakanto golden monkfruit in the cookie dough and the classic Lakanto with cinnamon to roll them in. Best cookie ever! Now I’m wondering if I can use this cookie dough as a base for chocolate chip cookies (without rolling them in the cinnamon sugar of course). These snickerdoodles have such a great texture! These and the amaretti cookies have become my favorites!

  8. Toni says:

    New to Keto and beginning to need something ‘sweet’! so thank you for this. But may I use all coconut flour as I have a tree nut allergy and almonds are the second worst for me! Should I reduce the flour to a third or increase the ‘liquids’?
    Thanks for any help…

    • Paola says:

      Unfortunately all coconut won’t work… but have you tried sunflower seed flour? So many readers use it throughout the recipes as a 1-1 sub for almond 😉 xo!

  9. Oh my! These were absolutely delightful! Perfectly delicious…maybe too delicious. :/ I ate quite a few more than I intended, but I won’t knock myself around for it. I used the 1/2 c. erythritol (lakanto classic) as suggested, and added in 1/2 Tbsp. SweetLeaf organic stevia powder (I always mix a little stevia powder with my erythritol to cut the cooling effect)…it worked out great! I used bocha sweet for the cinnamon coating, I think it must be just like xylitol because it has not off taste at all.

    Thank you for this recipe. 🙂

  10. Cheryl Steins says:

    Can you substitute coconut sugar for the sweetener? I am allergic to almost all artificial sweeteners, including erythritol.

    • Paola says:

      Hi Cheryl! Just note that sugar alcohols are actually natural sweeteners (unlike say Splenda). You can sub with coconut sugar, just keep in mind your cookies will end up darker and likely have some different notes in flavor because of the sugar xo!

  11. Carol says:

    These are spectacular! They just came out of the oven and both myself and my partner are having trouble not devouring an entire tray 😄. FYI I used 1tsp ground flax seed instead of xantham gum as I realized I was out, and they turned out great.

  12. Holly says:

    Paola, is there any issue that could arise from only baking half or so of these and refrigerating (or freezing) the rest of the dough for later use?

    Also, since I’m not at high-altitude I was wondering if there would be any benefit or drawback in taste or texture to using half spectrum shortening (as mentioned in another comment) since grass fed butter is SO EXPENSIVE here on this small island.

    Thank you so much for these delicious recipes and especially your e-books which I highly recommend! You’re a rockstar!

    • Paola says:

      Hi Holly! Yeah no prob, you can either freeze the dough shape or refrigerate it for about 3 days.

      Regarding your high altitude, I’m right there with you (Mexico City here!)… I haven’t tried with shortening, but Cheryl did report back in our facebook group (and with a lovely picture!) that using half shortening worked wonderful! So I think definitely worth a try!

      And thank you so much for your support with the ebooks- means a lot!! 🙂

  13. Jennifer Carr says:

    Hi there! Can’t wait to try these for Christmas:) Being from Canada, I buy my butter by the pound—what would the equivalent of 1 stick of butter be?
    Thanks so much

    • Paola says:

      Awesome to hear Rene! And I agree with you, I think it’s the only Keto cookie I’ve made so far that’s awesome freshly baked 😍

  14. Gail says:

    Yay!! I’ve been looking all over for a keto-snickerdoodle cookie!! Thank you!

    What do you mean by allulose is fragile? The cookie is crumblier? Thanks!

    • Paola says:

      Hi Gail! The cookies just tend to crumble until the sweeteners crisp up (xylitol takes the longest up to a day 🙈😂)

  15. patricia says:

    Wow, looks good! What would be best for sub to the butter (dairy allergy)……..coconut oil or a dairy free shortening?
    Thanks. Love your recipes! So hard to work around the egg and dairy allergy!

    • Paola says:

      Oh man I’m not sure for this one! I don’t think coconut oil would work, but I’ve never baked with df shortening so I’m not sure how it behaves 🙈

    • Cheryl P says:

      Patricia,
      Straight coconut oil won’t give you the texture you want. Try rendered lard. Makes amazing cookies! I can get rendered lard (vs the on-the-shelf, full-of-preservatives kind) @ Whole Foods now in their frozen varieties meat section, but there are various grassfed versions of lard/tallow/duck fat that I see for sale all the time at my health food store or online. I don’t have to avoid dairy, so my fav combination is half butter/half lard (or organic palm shortening). Good luck!

        • Cheryl P says:

          Hope you like the results! 🙂 I’m getting ready to make a batch right now! Gonna use half lard and half butter. 🙂
          I found a while ago with conventional cooking that using some sort of fat that’s not liquid at room temp in combo with butter gives me better cookie structure at high altitude. It seems to translate well to grain-free/sugar-free cooking too. 🙂

          • Paola says:

            I’m so excited to try!! My mind sort of blew up when I read your comment 😂😍😘

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