An old classic made healthy!
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Snickerdoodle cookies have always been a favorite of mine, so of course I had to do them in a Trim Healthy Mama version!
Don’t skip any of the ingredients!
There are a few ingredients in these cookies that you may be asking yourself, “Is this really necessary?” Trust me, yes it is.
Cookies have to include something to mimic gluten in order to make them taste as close to the real thing as possible. To do this, I use psyllium, gelatin, xanthan gum and oat fiber! Pretty cool right?
And you probably already have all of these if you do Trim Healthy Mama.
Will these cookies puff and flatten by themselves?
The first time I developed this recipe the cookies puffed and flattened out like regular snickerdoodles do.
The next time they didn’t flatten quite as much. I’m wondering if perhaps it depends on the brand of gelatin as that is the only thing I changed.
If you find yours aren’t flattening as much as you want, just flatten slightly with a fork before baking. Either way, they taste great!
Oh, and they also taste even better after they have sat for a day, as well as straight out of the freezer. Ask me how I know lol!
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Sugar Free Snickerdoodles Recipe:
Ingredients:
½ cup butter
2 eggs
½ cup Gentle Sweet
¾ cup almond flour
¼ cup coconut flour
¼ cup THM oat fiber
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon psyllium flakes
2 teaspoons gelatin
½ teaspoon xanthan gum
¼ teaspoon sea salt
For rolling:
1 tablespoon Gentle Sweet
1 tablespoon cinnamon
Instructions:
- Soften the butter in a microwave until just starting to melt. Add the Gentle Sweet and beat together, then beat in the eggs.
- Whisk together all the dry ingredients and stir into the wet to combine.
- In a small bowl, combine the 1 tablespoon each of Gentle Sweet and cinnamon. Roll the cookie dough into approximately 30 small balls and roll them in the cinnamon mixture to coat.
- Bake at 375 for 11 minutes, or until just starting to turn golden. If the cookies don’t flatten as much as you’d like, you can flatten them first with a fork. These taste even better out of the freezer.
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Print this recipe here:
Sugar Free Snickerdoodles
Ingredients
- ½ cup butter
- 2 eggs
- ½ cup Gentle Sweet
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup THM oat fiber
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon psyllium flakes
- 2 teaspoons gelatin
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- For rolling:
- 1 tablespoon Gentle Sweet
- 1 tablespoon cinnamon
Instructions
- Soften the butter in a microwave until just starting to melt. Add the Gentle Sweet and beat together, then beat in the eggs.
- Whisk together all the dry ingredients and stir into the wet to combine.
- In a small bowl, combine the 1 tablespoon each of Gentle Sweet and cinnamon. Roll the cookie dough into approximately 30 small balls and roll them in the cinnamon mixture to coat.
- Bake at 375 for 11 minutes, or until just starting to turn golden. If the cookies don’t flatten as much as you’d like, you can flatten them first with a fork. These taste even better out of the freezer.
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