Low Carb Snickerdoodles Recipe
These moist, soft, and chewy Snickerdoodle cookies are sugar-free and gluten-free, but big on taste. They are the perfect blend of walnuts and cinnamon that will delight any snickerdoodle lover!
Prep Time15 mins
Cook Time10 mins
Servings: 60 cookies
- 1/2 cup Butter softened
- 1/2 cup Xylitol
- 1 teaspoon Vanilla extract
- 2 Eggs room temperature
- 1/2 cup Milk
- 1/2 cup Agave Syrup Substitution: May substitute 1/2 cup honey instead
- 2 1/3 Cups Brown Rice Flour
- 7 teaspoons Tapioca Flour
- 1/4 Cup Cornstarch
- 1 teaspoon Xanthan Gum
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Walnuts finely chopped
- 1-2 tablespoons Ground Cinnamon
Beat butter and xylitol until light and fluffy. Mix in the vanilla and egg whites (reserving the egg yolks). Add milk and agave syrup. Beat until well combined.
In a separate bowl, combine the brown rice flour, tapioca flour, cornstarch, xanthan gum, baking soda, and baking powder.
Add the dry ingredients and egg yolks to the mixing bowl with the butter mixture. Mix until just moistened. Add the chopped walnuts and mix again until just combined. Cover and chill the dough for 30 minutes.
Preheat oven to 350F. Add the cinnamon to a separate dish for coating the cookies. Roll 1 tablespoon of dough into a ball. Roll in the cinnamon to lightly coat. Place on a cookie sheet. Slightly flatten each cookie.
Bake for 9-11 minutes, until golden brown. Transfer to a wire rack to cool. Store in an airtight container.