April 28, 2012

Sugar Free Snickerdoodles - Almond Flour Based

Yesterday I posted the recipe and photo for the Snickerdoodle cookies I made my family.  When I finished making their version, that includes sugar and flour, I set off to make my own version.  Sugar free.  Although I don't have to, I am currently doing a sugar free, low carb way of eating because I want to.  But oh those cookies smelled so good!

When you bake sugar free/low carb you really have a lot of options and leeway when it comes to substitutions.  For ten years I either couldn't get or couldn't afford any specialty low carb or sugar free products so many recipes I had to 'pass' on or try to substitute.  This Spring I finally placed an order online to invest in some key products and it's made all the difference in my baking and cooking.  Made it easier!  But if you don't have certain ingredients, don't fret.  Try something else in its place.  Don't be afraid - play with your food.   (I will make suggestions for substituting too so don't be afraid!)

Sugar Free Low Carb Snickerdoodles

1/2 c fine almond flour (finely grind your own raw almonds or use a product like Bobs, etc.)
1/4 c Now Foods Gluten Flour (I only just recently invested in this & love it - if you don't have it, use more almond meal**)
1/4 c Bob's Red Mill Low-Carb Baking Mix
1 1/2 T vanilla flavored whey protein powder
1/2 c real butter (1 stick)
3/4 c Splenda with fiber
2 eggs
1 t vanilla
1/4 t baking soda
1/4 t cream of tartar
To roll and top your cookies:  Xylitol (about 1-2 tablespoons) and 1/2 - 1 teaspoon ground cinnamon, mixed  (Use splenda, Ideal or Swerve if you don't have crystalized Xylitol.  I only used it because it's granules like real sugar)

Mix your butter, splenda, eggs and vanilla.  Add the rest of the ingredients. It will be rather 'whippy' and not thick like 'regular' cookie dough is.  (That's because it doesn't have flour in it!)  Chill your dough for 30 minutes to an hour as this will make it easier to work with.  Make 1 inch round balls (a small cookie dough scoop works great) and roll in a mixture of granulated sugar substitute mixed with some ground cinnamon.  Place on a greased or parchment lined baking sheet and bake at 350 for about 10 minutes until they are golden brown.  Don't take them out too early.   Let cool and enjoy!  These are soooo amazing and good!!!

**A quarter cup of this exact kind and brand only has a total of 5 carbs and you are dividing this recipe into (depending on how big you make them) 20-28 cookies.  So no worries.  Depending on what all you substitute and the brands you use, you'll still probably end up with each cookie being l carb or less.  You'll have to use your own carb counts for all considerations.

***UPDATE: 2016 - Ideal no longer makes brown sugar sweetener but Just Like Sugar is available and is a good substitute. Print Friendly and PDF