This one is for my non chocolate people! (I don’t understand you, but I love you anyway!)

 

I’ve been trying to stay on the no sugar track, but I still really like my cookies. If you want to read more about why I’m avoiding sugar, go to my post A Week Without Sugar.  And as much as I am a chocolate purist, I want some variety too! My low carb double chocolate almond butter brownie-cookies are ridiculously good, but occasionally I want something without chocolate. Just occasionally. I made low carb no-sugar cheesecake cups (and they were good), but they’re kind of like pie. I’d rather have a cookie. Here comes my dessert philosophy…

 

There are two kinds of people in this world: cake people and pie people. I think that cake people prefer things like cake, cookies, brownies. Pie people prefer pie, cheesecake, fudge, and cobblers. I am cake people. I think it’s a texture thing – I don’t like cheesecake or fudge, and the only pie I’d make (maybe) is pecan. I know, I may get my woman card revoked for the cheesecake/fudge comment, but it is what it is. Also, I personally don’t categorize fruit as a dessert. It’s fruit. I’d rather eat it for breakfast. And, don’t EVER mix fruit with my chocolate. It’s sacrilegious. Except for dried cherries, but even then only in small doses. Nuts are ok and actually welcome in chocolate, especially almonds.

Can you tell I’ve given this a lot of thought?

 

So in come snickerdoodles. A soft, cinnamon, pillow-like sugar cookie. I love cinnamon and often mix it with my chocolate too! But if you take away the chocolate, I love cinnamon desserts. So how do you get a sugar cookie without sugar?

You make it keto style. Now, I actually reworked this recipe because it didn’t come out well the first time. I got the original recipe from I Breathe I’m Hungry. She makes the cookies with erythritol, a sugar alcohol that has no effect on blood sugar, but it can leave a funny cold sensation in your mouth and I don’t like it. So I changed some things up, but you can get the original recipe from her link. I also couldn’t get my cookies to stay puffy like hers, but they taste good anyway!

 

Keto Snickerdoodles

 

Ingredients

Cookies:

2 cups super fine blanched almond flour

3/4 cup xylitol

1 tsp vanilla

1 egg

1/2 tsp baking soda

1/8 tsp sea salt

1/2 cup softened butter

 

Coating:

1 tsp cinnamon

4 tbsp xylitol (I ground mine to make it finer and cover the cookies better, but this is optional)

 

First, preheat your oven to 350 degrees. Then line a cookie sheet with parchment paper.

 

Gather your ingredients.

 

Put your cookie ingredients in one bowl and the coating ingredients in another small bowl.

 

Mix with a large fork to form a stiff batter.

 

Scoop the dough and shape into balls. Don’t handle too much or your butter will melt in your hands. Roll in cinnamon sugar and place on a baking sheet on parchment paper.

 

Bake at 350 degrees for 15 minutes and allow to cool. Enjoy!