Home » cookies » Perfectly Soft Snickerdoodle Cookies 🍪 gluten free & keto

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!

Looking for more special cookies to kick off the holiday season?! Check out our keto amaretti and gingerbread cookies!

Rolling keto snickerdoodle cookies in cinnamon sugar
Gluten Free & Keto Snickerdoodle Cookies
Freshly baked low carb snickerdoodle cookies
Gluten Free & Keto Snickerdoodle Cookies

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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76 comments

  1. Sharon says:

    I don’t care for snickerdoodles, but I wanted an assortment of keto friendly cookies for a church function. Between peanut blossoms, low carb and gluten-free, flourless keto chewy double chocolate chip cookies and these snickerdoodles, your Soft and Gluten Free & Keto Snickerdoodles win hands down. No trace of coolness from the sweetener, I used Pyure, and the soft, yet structured texture is to die for!!! I’m going to make a second batch for me 🙂 Thank you so much!

    • I’m with you Sharon! I personally prefer chocolate chip cookies generally, but I gotta say that this Keto version is exceptional in that its soooo close to the originals 😜! One of the best cookie recipes on the site for sure!

  2. Kimberly says:

    These fell apart before the spatula even fully slid under them. Ended up with a pile of crumbs and honestly didn’t even taste very good. Kinda just made me feel gross too. I’m thinking there should be more like 3 eggs as 1 jumbo wasn’t even close to enough binder and a bit more protein might make them better too.

    • Hi Kimberly! Keto cookies, because of sugar alcohols, are suuuuuper fragile right after baking! And if using xylitol, they can stay fragile for a few hours.. that is why your cookies crumbled, because its not sugar. You’re supposed to let them cool completely until the sugar alcohols settle back xo!

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