Snickerdoodles are hands down my favorite kind of cookie. They evoke so much nostalgia for me as my top requested dessert growing up. Naturally, I had to come up with a keto compliant version of this indulgent treat although secretly I questioned whether it could even be done. Almond flour is the basis of most keto desserts, and I’ve found that the texture of the flour sometimes works and sometimes falls short. Since it’s made out of almonds, the texture can almost be too gritty for some desserts. How do you recreate that perfect balance of chewy and crunchy to make it keto friendly?
Guys, turns out the almond flour in this recipe is an awesome stand-in for white enriched flour. The texture just pares so well with the crunchiness of the cinnamon and sugar. And by sugar, I mean monk fruit sweetener which is also a great stand-in, offering the same kind of crunch as the real white stuff.
Oh, and I know almond flour can be pricey… but check out that brand of Almond Flour. That’s Great Value (Walmart brand) Almond Flour that they sell in my local store for a great price. 
My favorite sous chef on the job mixing the ingredients. 
And then she rolled them into 1 1/2 inch balls. I did cut this recipe in half. The full recipe makes about 16 cookies versus 8 pictured here. 
And fresh out of the oven. Guess what? Even my mom likes these now. Nailed it!
Keto Snicker Doodle Cookies
Ingredients
Cookies:
- 2 cups superfine almond flour
- ½ cup salted butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¾ cup golden monk fruit sweetener
Coating:
- 2 tablespoons golden monk fruit sweetener
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°Line a baking sheet with parchment paper.
- Mix the cookie ingredients in a large bowl until thoroughly combined.
- Form the dough into 16, 1 ½-inch ball
- Combine the cinnamon and monk fruit sweetener in a medium-sized dish.
- Roll the balls in the mixture until coated completely.
- Place on the baking sheet and flatten slightly. Bake for 15 minutes
- Allow cooling slightly before serving.
