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Home » All Recipes » Keto Recipes

Keto Snickerdoodle Cookies

Modified: Dec 1, 2021 by Monica Le · Published: Dec 3, 2019 · 3 Comments

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snickerdoodle cookies on a tray with sugar on top
keto snickerdoodle cookies on a metal tray
keto snickerdoodle cookies on a tray
stack of paleo snickerdoodle cookies on a grey board

These keto snickerdoodle cookies take 5 minutes to prep and come out of the oven in just 12 minutes. They are made with almond flour, coconut flour, and sweetened with a low carb sugar replacement. You are going to love them, and they are gluten free, paleo, low carb, and keto.

snickerdoodle cookies on a grey board with milk on the side

Why are these paleo snickerdoodle cookies so good?

  • The dough is all made in a food processor. It's very low maintenance and an easy clean up!
  • Texture is beyond amazing... thick, chewy, soft, and crisp all at the same time.
  • They are sugar free. There is a tiny bit of coconut sugar on the outside, but that's it!
  • You can prep the cookie dough ahead of time and stick it in the refrigerator.
  • These snickerdoodles would make the perfect treat for any get together.

If you are really loving the texture of these cookies, my paleo chocolate chip cookies are quite similar.

Oh, and I've got low carb chocolate chip cookies, too. I'm covering you on all bases! 😉

snickerdoodle cookie dough on a parchment lined baking sheet

How to make keto snickerdoodle cookies

Add all of the dry ingredients together in a food processor and pulse several times until well combined.

Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and form into a ball with your hands.

Transfer the bowl to the refrigerator for 10 minutes. Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.

Meanwhile, mix together the coconut sugar and cinnamon in a small bowl. Set aside.

stack of keto snickerdoodle cookies on a grey board

Use a cookie scoop to form cookies. Roll in the coconut sugar/cinnamon mixture and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven.

If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.

Bake for 10 minutes (for smaller cookies) or 14 (for medium to large). When they begin turning golden brown around the edges, they're all done!

Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Enjoy!

I very much need to get to baking all kinds of holiday-esque cookies because right now, I'm really craving my paleo gingerbread cookies. I haven't made them in over a year which is unacceptable.

snickerdoodle cookies on a metal serving tray

Q&A for these delicious cookies

Can I use an alternative sweetener to Swerve?

I definitely would not use stevia. You can alternatively use erythritol or Lakanto.

Can I use a low carb sweetener for the cinnamon/sugar mixture?

I would not. You end up using very little, and it barely does anything to the carb count for this recipe.

How many net carbs are in one cookie?

There are 17 grams of carbohydrates in one cookie.

paleo snickerdoodle cookies on a grey board

Can I chill the dough overnight?

Absolutely. Be sure to cover it and let it sit at room temperature for about 30 minutes if it chills for that long.

Can I double the recipe?

Yes. That will make approximately 18-20 cookies total. They are big, thick, and chewy. You'd be surprised how satisfying eating just one is.

These paleo and keto snickerdoodle cookies are fabulous to make year round.

You don't need to wait for fall/winter each year because all of the ingredients are accessible at any time, which is a big win.

I already gifted some to my favorite people, and everyone has been raving about them. "How are these keto? There is no real sugar in these?" NOPE.

I know, I know. It's a big deal. Your tastebuds are going to try and fool you, but they are indeed low carb mounds of deliciousness.

paleo snickerdoodle cookies on a serving tray with milk on the side

More paleo cookie recipes you'll love:

Best Low Carb Chocolate Chip Cookies

Soft and Gooey Chocolate Tahini Cookies

Paleo and Vegan Almond Butter Cookies

Salted Caramel Pecan Cookies

5 Minute Paleo Chocolate Chip Cookies

paleo snickerdoodle cookies on a serving tray with milk on the side

Keto Snickerdoodle Cookies

Monica Le
These keto snickerdoodle cookies take 5 minutes to prep and come out of the oven in just 12 minutes. They are made with almond flour, coconut flour, and sweetened with a low carb sugar replacement. You are going to love them, and they are gluten free, paleo, low carb, and keto.
5 from 6 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 5 minutes mins
Cook Time 14 minutes mins
Course Dessert
Cuisine American
Servings 10 cookies
Calories 228 kcal

Ingredients
  

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons baking soda
  • 2 tablespoons grassfed gelatin see notes
  • 1 teaspoon cinnamon
  • 6 tablespoons Swerve see notes
  • 3 tablespoons filtered water
  • ½ cup ghee or grass-fed butter melted
  • 1 ½ teaspoons pure vanilla extract
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Instructions
 

  • Add all of the dry ingredients together in a food processor and pulse several times until well combined.
  • Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and form into a ball with your hands.
  • Transfer the bowl to the refrigerator for 10 minutes. Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
  • Meanwhile, mix together the coconut sugar and cinnamon in a small bowl. Set aside.
  • Use a cookie scoop to form cookies. Roll in the coconut sugar/cinnamon mixture and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.
  • Bake for 10 minutes (for smaller cookies) or 14 (for medium to large). When they begin turning golden brown around the edges, they're all done!
  • Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Enjoy!

Notes

  • You can use an egg instead of gelatin, but the cookies won't be as chewy.
  • You can use erythritol, Lakanto or Swerve to sweeten these cookies. I don't recommend using any other low carb sweeteners.

Nutrition

Calories: 228kcalCarbohydrates: 17gProtein: 6gFat: 20gSaturated Fat: 7gCholesterol: 23mgSodium: 292mgFiber: 4gSugar: 2gCalcium: 51mg
Keyword Keto snickerdoodle cookies
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 6 votes (6 ratings without comment)

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  1. Yedarm Kim says

    October 07, 2020 at 1:07 pm

    Are the calories and nutrition values per cookie or as a whole (10 cookies)?

    Reply
    • Monica Stevens Le says

      October 07, 2020 at 1:09 pm

      Per cookie.

      Reply

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