sugar-free/gluten-free almond flour "snickerdoodle

How To Make sugar-free/gluten-free almond flour "snickerdoodle

• 1

  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 a little stiff)
• 2

  Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour. If you leave it in longer, it will still work just fine
• 3

  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
• 4

  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.
• 5

  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.
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