The ideal soft and chewy cookie is a Keto Pumpkin Snickerdoodle Cookies. Because they feature everyone’s two favorite ingredients, cinnamon and sugar, snickerdoodles are incredibly popular.
Ingredients
Cookies
- 2 tsp. cinnamon, 2 tsp. cream of tartar, and 1 1/2 cups each of almond and coconut flour
- Pumpkin Pie Spice, one teaspoon
- 1 tsp. baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 tsp. Salt and 1/2 cup softened butter
- Lakanto Golden Monkfruit, 3/4 teaspoon Vanilla
- 2 Eggs
- 1/4 cup of pumpkin puree
Coating
- Lakanto Monkfruit 2 tbsp, Ground Cinnamon 1 tsp
Instructions
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Almond flour, coconut flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger, all spice, cream of tartar, baking soda, xanthan gum, and salt should all be thoroughly blended in a medium-sized mixing basin. Place aside.
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Using an electric mixer, blend the butter, sugar, vanilla extract, pumpkin, and eggs in a large bowl.
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Mix just till mixed after gradually incorporating the dry ingredients into the wet ones. Place a tight lid on top and chill for 30 minutes.
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Set the oven to 350°F. Set aside two baking sheets that have been lined with silicone baking mats.
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For the coating, combine the 2 tbsp of sugar and the 1 tsp of ground cinnamon in a small mixing dish.
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Take cookie dough out(fridge). Scoop the cookie batter(cookie scoop) onto the preheated baking sheets.
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Place the coated cookie back on the baking pan after slightly flattening the slightly rolled cookie dough.
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The cookies should be baked for 12 minutes, then they should cool for 10 minutes on the baking sheet before being moved to a wire rack to finish cooling.
Notes
Nutritional Information86Calories8gTotal Fat3.5gCarbs1.5gNet Carbs2.5gProtein
