Mini Snickerdoodle Cookie Recipe

These cookies derive their sweetness not from sugar, but from erythritol due to its low glycemic index. The unique flavor is further enhanced by cinnamon. Instead of using butter, we opted for coconut oil, which is rich in medium-chain fatty acids and ideal for both cooking and baking. When combined with vanilla and cream of tartar, these ingredients create the distinctive taste and appearance of snickerdoodle cookies.

Time: 15 minutes
Serves: 24
Serving size: 1 cookie

Ingredients:

Dough

• 1/2 cup extra virgin coconut oil
• 1 cup erythritol
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 1/2 cups pastry flour

Cookie Sprinkles

• 1 tablespoon erythritol
• 1 1/2 teaspoons cinnamon (ground)

Instructions:

1. Cream together the extra virgin coconut oil, erythritol, egg, and vanilla. Sift the pastry flour with baking soda and cream of tartar.
2. Mix the dry ingredients with the wet mixture until well combined.
3. Roll out the dough and cut with a small round cookie cutter. Place on a cookie sheet and sprinkle with a mix of erythritol and cinnamon.
4. Bake at 375°F for 10 minutes or until golden brown.

Nutrition Facts (per serving):

• Calories: 107
• Fat: 5 grams
• Protein: 1 gram
• Sodium: 16 milligrams
• Carbohydrates: 15 grams
• Fiber: 0 grams