Crunchy Snickerdoodle Cookies (Copycat)
INGREDIENTS
- ½ Cup (52g) Almond Flour
- 2 Tbsp (15g) Lupin Flour
- ½ Scoop (8g) Perfect Keto Salted Caramel Collagen (can use KETOON for a discount if interested)
- 2 Tbsp Sweet Cream Butter
- 2 Tbsp Coconut Oil
- Egg Yolk
- ¼ Cup Brown 'sugar' (I make my own from Erythritol, Mapeline, and Stevia Glycerite)
- ¼ tsp Pink Salt
- ½ tsp Vanilla Extract
- ¼ tsp Baking Powder
- 1/8 tsp Guar Gum
- 1/8 tsp Cinnamon
- Cinnamon 'Sugar' Blend (I make this ahead of time and save the extra for future recipes.)
- Begin by preheating your oven to 350 and lining a baking sheet with parchment paper.
- In a small bowl, mix your dry ingredients: Almond Flour, Lupin Flour, & Collagen. Set aside.
- Cream together Butter, Coconut Oil, and Sweetener. Add in your egg yolk and vanilla. Then add guar gum salt, cinnamon, and baking soda.
- Pour your flour mixture into the wet ingredients, mix with a spatula first to ensure it doesn't go everywhere and then mix with a hand mixer until combined.
- Place mixing bowl into the refrigerator to firm up slightly. Maybe about 10 minutes.
- Prepare a plate or bowl with your cinnamon sugar mixture and set aside.
- Remove dough from refrigerator. For mini cookies (well... more miniature than regular cookies) scoop out about 1 tsp rounds, roll into a ball in your hand, then place onto bowl/plate with cinnamon sugar blend. Roll around to properly coat. Place coated dough ball onto your baking sheet. Flatten a bit and shape with your hands. Mine made about 20 mini cookies.
- Place in middle rack of your preheated oven for roughly 13 minutes. (You know the drill. All ovens vary so keep an eye on them)
- Remove from oven and allow to cool. (I slide the parchment paper off of the sheet as soon as possible and allow to cook just on the counter) They will seem soft at first, and crisp up as they cool.
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