One Carb Snickerdoodles (Paleo, Vegan, Keto)
Healthy Snickerdoodle Cookies?! Deliciously thick and chewy cinnamon sugar cookies without any gluten, dairy, eggs, sugar, artificial sweeteners, or tons of CARBS! (Paleo, Vegan & Keto)
Dairy-Free Keto Snickerdoodle Cookies
Sensational. Surprising. Shocking..
SNICKERDOODLE cookies with almost zero freaking carbs?! OMG.
MyFitnessPal tells me it’s net ZERO. But my skepticism drive me to investigate a little further…
{UPDATE 2/25/19} It turns out My Fitness Pal *isn’t always accurate! Shoot. So I recalculated using Cronometer and it’s actually ONE and a half carbs per cookie. But that’s still GREAT! 🙂
“CINNAMON, CINNAMON. Don’t forget the cinnamon!”
My family always sings that song around Christmas time, lol. I don’t even really know where it came from. A popular musical, I presume? But that phrase gets stuck in my head for daaayyys.
I love cinnamon. So warm and comforting. It’s hard to beat cinnamon and sugar. I can’t get enough of it lately — cinnamon in the 5-Minute Candied Pecans, in this Orange Spice Cheesecake, and in the Apple Pie Cookie Cups! YUMMM.
(p I found organic cinnamon at Aldi for super cheap and it tastes amazing. I think we go through a whole jar every 2 weeks at my house, haha.)
Snickerdoodles have always been a favorite of mine and I’ve been wanting to make a healthy version for a while. So now during the holidays, it’s the PERFECT TIME. Who’s ready to bake??
Happy Accident
I actually created this recipe a while back, but made a very SURPRISING happy accident while developing it.
Remember my Healthy, 5-Minute Cinnamon Sugar DONUT HOLES recipe?? I was planning on making Snickerdoodle cookies! But the raw dough was SO crazy delicious before baking and tasted like donut holes, that I just HAD to share THAT recipe. (And I’m so happy to hear you guys have been loving them! yay!)
But more cookies for the blog were a MUST MAKE, so I tweaked and improved the original snickerdoodle/donut hole recipe for baking this time.
You’ll be happy to hear that I made it more SIMPLE (no flax or egg replacer needed!) Fewer ingredients, and easier to make. Love.
How do you make One Carb Snickerdoodles?
Simple, clean ingredients
These are all staples I keep stocked in my pantry at all times. I recently started buying my ingredients from Thrive Market and I’m loving their prices (and free gifts :D)
- Almond flour – This makes an outstanding flour for gluten-free/grain-free baking. I love the texture. AND it just so happens to be a super low carb ingredient!
- Lakanto maple syrup for a yummy low-carb sweetener AND egg replacer. Don’t worry, your cookies won’t taste maple-y (For non-keto you can sub pure maple syrup)
- Avocado oil to make these dairy-free. Coconut oil works, too.
- Cinnamon & pink salt for delicious flavor
Last but not least, you can’t forget the cinnamon sugar! I used Lakanto classic granulated monkfruit + cinnamon for rolling. Tastes like REAL sugar, but it has zero net carbs!
ps if you want to try Thrive Market (an online store for healthy/natural/organic products for 20-50% off retail) use my referral link http://thrv.me/prettypies to get an additional 25% off your ENTIRE order! Score! 
Cookie Baking Tips
I LIKE ‘EM THICK
Don’t smash your dough too flat, guys. Keep them a little thick. It makes a delicious thick/chewy texture with an amazing center that’s slightly soft. If you make them too thin, they might be more brittle or crispy.
These will not spread while baking. So whatever shape you make, that’s what you’ll end up with. I recommend 2-inch size cookies.
Use a standard 1 Tablespoon size cookie scoop to form your dough balls. Bigger may result in cookies that don’t hold together (since there’s no egg) So smaller is better.
Roll the dough smooth in your hands, and then roll in cinnamon sugar. When you flatten them, some of the cinnamon sugar will get pressed into the dough, so be sure to sprinkle some more on top for that DROOL WORTHY sugar coating texture. Omg that’s the best part!
If you make these, be sure to tag me on Instagram @emily.likes.food #prettypies 🙂 I’d love to hear what you think! And I think you’re gonna LOVE them as much as I do!!
One Carb Snickerdoodles (Paleo, Vegan, Keto)
Ingredients
- 1 1/4 cups almond flour
- 1/2 tsp baking powder
- 1/16 tsp pink salt
- 2 tsp cinnamon
- 2 Tbs Lakanto maple syrup - or pure maple syrup for non keto (see notes for sub)
- 2 Tbs avocado oil - or coconut oil, melted
- 1 Tbs Lakanto granulated monkfruit - for rolling (or coconut sugar for non-keto)
- 1/2 tsp cinnamon - for rolling
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Whisk together flour, cinnamon, baking powder and salt in a mixing bowl. Add maple syrup and oil and mix again, smashing lumps with a spatula, if needed.
- *Update. It appears Lakanto has changed their maple syrup, making it slightly less sweet. To compensate in this recipe, you can add 3-5 drops liquid monkfruit, a dash of pure monkfruit extract, or 1-2 tsp golden monkfruit granules.
- Let dough rest for 2 minutes to absorb liquids. If dough is too dry, add a little maple syrup. If too wet, add a little almond flour until a non-sticky dough is formed.
- Use a standard 1 Tbs cookie scoop to form dough balls. Roll smooth in your hands then roll in cinnamon sugar.
- Flatten with a spatula to a 2" circle. Sprinkle a little more cinnamon sugar on top.
- Bake for 8-10 minutes until the edges are firm. *Keep an eye on them so they don't burn*
Notes
Lakanto Maple Syrup available here (Enter code PRETTYPIES at checkout for 20% off)
Granulated Monkfruit available here (Enter code PRETTYPIES at checkout for 20% off)
Monkfruit also available from Thrive Market. (Use this link http://thrv.me/prettypies for 25% off your first order)
Almond Flour from Thrive Market click here for 25% off your first order)
To sub the maple syrup, use my donut hole recipe where you can use any granulated sweetener + flax. Add 1/2 tsp baking powder to the dough and bake as directed above.
To store: Keep in a glass container at room temp for 3-5 days, or freeze for 1-2 months in an airtight container.Macros:
- Calories 118
- Fat 10.9 g
- Carb 4.5 g
- Fiber 2.3 g
- Net Carb 1.5 g
- Protein 3.3 g
19 Comments
Jenna
Would I be able to substitute gluten free all-purpose flour for the almond flour, and honey for the maple syrup; and would the measurements change?
Emily
Honey, yes that should be fine.
GF AP, I don’t think it would yield the same consistency. They might be more cake-like and/or crumbly. There’s more fat in almond flour which makes cookies chewy.
If you try making them, please report back how it goes 🙂
Sandy
Can’t wait to try these! If I use maple syrup instead of the lakanto do I need to add egg? You mentioned the lakanto syrup is a sweetener and egg replacer.
Emily
Nope! Both syrups act as egg replacers Hope you enjoy!
Amanda
I don’t have flax or the syrup on hand…so if I add an egg + more monk sweetener, would that work too? If so, how much Lakanto granulated monkfruit would you recommend?
Thanks!!
Emily
No problem. Just use the donut hole recipe linked in the notes. Use 1 egg instead of flax and water. No extra sweetener is needed. Form the donut holes them into cookies and bake. Hope you enjoy! 🙂
Dama
To substitute syrup you said see the donut hole recipe. I’m not quite seeing what to add here instead.
Egg and or flax? And baking powder?
Thanks so much for your great recipes.
Emily
You use granulated monkfruit, flax and water instead of syrup (the exact donut hole recipe). Add baking powder if you’re going to bake into cookies 🙂
Toni
So you use the donut hole recipe & just bake them like cookies if you don’t want to use Lankanto maple syrup? The only other difference I really see is the donut holes use coconut oil & this one uses avocado oil.
Emily
Add baking powder if you want to bake and have them a little puffy 🙂
Katie
These sound amazing! Can I use almond meal instead??
Emily
Thanks! Yes you can they will just have a little more texture to them
Sherrie
Gave them a try and they turned out great!
Emily
So happy to hear that!! Thanks for commenting
Sarina
Just a side note: I use the golden monkfruit. Fantastic.
Emily
Awesome!
Jackie
These are very easy to make and very good. I had to make one change – I used sugar free pancake syrup since I didn’t have the monk fruit syrup but they turned out great. Thanks for sharing.
Emily
I’m glad you liked them and the other syrup worked just as well yay! Thanks for your review!
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