Low-Sugar or Sugar-Free Almond Flour Snickerdoodle

Low-Sugar or Sugar-Free Almond Flour Snickerdoodle










Yield : 48


  • 1/2 cup butter (1 stick softened at room temperature or melted slightly in the microwave at lowest setting)
  • 11/2 cups almond flour (or almond meal, almond flour gives a more finely-textured cookie)
  • 3/4 cup splenda granular (or stevia-in-the-raw granulated sweetener, or sugar if you don’t care about having low-sugar cookies)
  • 1/4 cup brown sugar (or use 1/4 cup more granular Splenda or Stevia, or any proportions of sugar/Splenda/brown sugar you prefer to make 1 cup total sweetener)
  • egg
  • vanilla (1/2 tsp.)
  • baking soda (1/4 tsp.)
  • cream of tartar (1/4 tsp.)
  • splenda granular (t, or stevia-in-the-raw granulated sweetener)
  • brown sugar (2 tsp.)
  • ground cinnamon (3/4 tsp.)

Directions to make Low-Sugar or Sugar-Free Almond Flour Snickerdoodle

Sit out butter to soften at room temperature (or if you’re impatient like I am, use the microwave on lowest setting to soften/melt the butter.

In mixing bowl, combine the butter, 3/4 cup almond flour, 3/4 cup Splenda, 1/4 cup brown sugar, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until well combined. Beat in the other 3/4 cup of almond flour, until all the ingredients are thoroughly mixed. (The mixture will be stiff.)

Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour or longer. (I’ve gotten distracted and chilled it for nearly 3 hours, which didn’t seem to matter.)

When you’re ready to bake the cookies, preheat the oven to 350F/175C. Combine 2 T Splenda, 2 tsp. brown sugar, and cinnamon in small dish.

Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the Splenda/brown sugar/cinnamon mixture and put on cookie sheet 2 inches apart. (I lined the cookie sheet with parchment paper, but I don’t think it’s essential.)

For flatter/crisper cookies, smash each one down with your fingers, keeping them about 1/4 inch thick. You can also bake them without smashing for a more domed-shaped cookie. Bake cookies about 14-16 minutes, until they’re starting to brown and are slightly crisp-feeling to the touch.

Remove cookies to a rack and let cool 20-30 minutes before serving. (They’re fairly crumbly when they’re hot but they stay together well once they’re cool.) These cookies will keep for several days in a plastic container if you can manage to keep them around that long.