Easy snickerdoodle cookies recipe
Print

Snickerdoodle Cookies {Keto, Paleo, Vegan}

Easy cinnamon sugar snickerdoodle cookies made with 5 ingredients! Soft, chewy and secretly healthy- They are keto, low carb, paleo and gluten-free and can be made vegan!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 5 minutes
Cook Time 12 minutes
Servings 12 Cookies
Calories 82kcal
Author Arman

Ingredients

Instructions

  • 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.

Notes

See the post for the vegan/eggless option. To replace the egg, substitute it for 3-4 tablespoons of ground chia seeds. Start with 3 tablespoons, then add an extra tablespoon if needed.
  • 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. 

Nutrition

Serving: 1Cookie | Calories: 82kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Potassium: 3mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 2g