These keto snickerdoodles are a delicious low carb cookie perfect for the holiday season! Soft, chewy, and using just 5 ingredients! 2 grams net carbs per cookie.
Keto Snickerdoodle Cookies
When the holidays roll around, cookies are made…pretty much every single day. While I am one to make cookies year round, there are a handful of flavors that are reserved ONLY for the holiday season. Snickerdoodle cookies are one of those.
What is a snickerdoodle cookie?
Snickerdoodle cookies are a cinnamon sugar style cookie, with a soft and chewy texture. They are chewy in the center and often dusted with a combination of cinnamon and sugar.
Some snickerdoodle cookies contain molasses, but over the years, the flavor has been more mellow, and many recipes now omit it completely.
Now, my homemade snickerdoodles are also a little different. While they maintain the famous qualities (soft, chewy, and with a delicious cinnamon/sugar coating), they are also so much easier to make.
They are made with no flour and no sugar, but you’d never tell. They are also completely sugar free, and perfect for your keto cookie fix.
Ingredients to make this recipe
- Peanut Butter– Smooth and creamy peanut butter, with no added sugar. If you want to bring out the sweetness of the cookies, use peanut butter with a little added salt.
- Granulated Sweetener of choice– Any granulated sweetener can be used. I used keto brown sugar for the cookie dough and used erythritol to coat the cookies with. You can do what I did, or just use one kind.
- Egg– Room temperature eggs. See my substitution notes below for tested options to make this recipe without eggs.
- Baking Soda– Gives the cookies some rise, and helps them from overspreading.
- Cinnamon– To add to the cookies, and also mix with some sweetener to roll the cookies in.
How do you make keto snickerdoodle cookies
Start by combining all your ingredients in a large mixing bowl. Using a wooden spoon, mix very well, until all the ingredients are fully combined, and a thick, creamy dough remains. Cover the mixing bowl, and refrigerate the dough for 30 minutes.
Preheat the oven to 180C/350F and line a large baking tray with parchment paper. In a small bowl, combine the cinnamon and granulated sweetener (sugar or sugar substitute). Form small balls of dough and dip each ball into the cinnamon/sugar mixture. Place the covered balls of dough on the tray and press each ball in a circular shape. Cross each cookie with a fork. Bake the cookies for 10-12 minutes, or until just cooked. Remove the cookies from the oven and allow them to cool on the pan completely.
Tips for the BEST Snickerdoodles
- While some snickerdoodle cookies only cover the top, I prefer the entire cookie to be covered in the cinnamon/sugar mixture, so roll the balls of dough in the mixture until completely covered.
- Chill the dough for 30 minutes, otherwise, the cookies will spread and be less chewy/gooey.
- These snickerdoodle cookies will continue to cook as they cool down- Do not be afraid to remove them from the oven when they looked barely cooked.
- Allow cookies to cool completely, before storing it in a sealed container or covered in plastic wrap. If you store them while they are still warm, they will break apart.
- Reserve some extra cinnamon and sugar to top the cookies with after they have baked, as they sometimes become baked into the cookies.
Ingredient Swaps and Substitutions
- Vegan Snickerdoodles- Replace the egg with ground chia seeds. Start with 3 tablespoons, then add an extra tablespoon, if the batter isn’t thick enough.
- Paleo Snickerdoodles- Replace the peanut butter with any other nut butter, like almond butter or cashew butter.
- Nut-Free Snickerdoodle Cookies- Substitute the peanut butter for tahini or sunflower seed butter.
- Erythritol- Any granulated sweetener of choice will work, but you may need to adjust the amounts. Coconut palm sugar, brown sugar, and white sugar will work, but increase the amount of 2 tablespoons.
How do you store low carb snickerdoodles?
- To store: Cookies can be stored at room temperature, in a sealable container. They will keep fresh for up to 1 week. Store them in the refrigerator to keep them longer (2 weeks minimum).
- To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months.
More delicious cookie recipes
- Flourless Brownie Cookies
- Double Chocolate Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Pistachio Cranberry Cookies
- White Chocolate Chip Macadamia Nut Cookies
- In a large mixing bowl, combine your peanut butter, 2/3 cup of the erythritol, baking soda and egg and mix well. Cover and refrigerate for 30 minutes.
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, add your remaining 1/3 cup of sweetener with cinnamon and mix well.
- Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
- Bake the cookies for 10-12 minutes, or until just done. Remove from the oven, sprinkle with more of the cinnamon/sugar mixture and allow to cool completely.
- To store. Store snickerdoodle cookies in a sealed container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can refrigerate them, and those will keep for up to 1 month.
- To freeze. Place cookies in parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months.
- To thaw. Allow cookies to thaw at room temperature or in the refrigerator overnight.