I found the recipe on food.com and it had 5 stars and the reviews were good so I decided to give it a trial run. While I didn't get the 30 cookies out of the recipe it touted as the yield, I did get 20. These little guys look like little donut holes. They didn't crack and flatten out like my traditional recipe, but they were light and very tasty.
So if you are watching your carbs, diabetic or just want to lighten up but not sacrifice sweet treats over the holidays, these little gems are just the ticket. Each cookie has 93 calories, 1 net carb, 2 grams of protein and 9 grams of fat. So leave these for your Santa and he will appreciate your help on a night when he has a lot of cookies to eat!
Low Carb Snickerdoodle CookiesYield: 20 cookies
1/2 cup butter, room temperature
1 1/2 cups almond flour
1 cup Splenda sugar substitute
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
2 Tablespoons Splenda sugar substitute
1 teaspoon ground cinnamon
In a mixing bowl, beat butter and Splenda with an electric mixer on medium high speed until smooth.
Add the egg, vanilla, baking soda, and cream of tarter and beat until fluffy.
Beat in about half of the almond flour and mix well.
Mix in the remainder of the flour until thoroughly combined.
Cover the mixture and chill for at least an hour.
Preheat the oven to 350 degrees F.
Line baking sheets with parchment paper.
Mix 2 Tablespoons of Splenda with 1 teaspoon ground cinnamon (I actually used a bit more cinnamon, maybe another 1/2 tsp.)
Shape the dough into 1 inch balls and roll the balls in the Splenda-cinnamon mixtures.
Place the balls 2 inches apart on the parchment lined baking pans.
Bake at 350 degrees F. for 10 to 12 minutes. (I baked mine for 15 minutes)
Don't you think these look like donut holes?