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.
Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.
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.
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.
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!
Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy!
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.
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 allulose (no aftertaste, but more fragile) or xylitol (same as allulose!) (no aftertaste, but more fragile). Keep in mind (!!) that with allulose and xylitol, your cookies will spread much more. So you might not want to pre-flatten them before baking, and I always suggest you do a test run with one (as even from brand to brand, differences can be quite big). And also keep in mind that your cookies will take much longer to set (popping them in the freezer once cool speeds this up though).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 allulose, which has no aftertaste for me once the cinnamon is in.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).