Lower GI Carb Snickerdoodles w/coconut flour
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 72.8
- Total Fat: 3.7 g
- Cholesterol: 14.3 mg
- Sodium: 55.9 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.0 g
- Protein: 0.9 g
View full nutritional breakdown of Lower GI Carb Snickerdoodles w/coconut flour calories by ingredient
Introduction
I came across this recipe a long time ago and can't remember where I originally found it. I made some tweaks and modifications to it but the credit for the original base recipe I started with goes to an unknown author. I came across this recipe a long time ago and can't remember where I originally found it. I made some tweaks and modifications to it but the credit for the original base recipe I started with goes to an unknown author.Number of Servings: 30
Ingredients
-
1 1/4 coconut flour
1/2 tsp baking soda
1/2 tsp cream of tartar
2/3 cup coconut/palm sugar
1/3 cup xylitol
1 stick butter, melted
1 tsp vanilla
1 large egg
2 tbsp xylitol
1-2 tsp ground cinnamon
Tips
If using regular flour use 1 3/4 flour. If using coconut flour use 1 or 1 1/4 cups. Coconut flour is a very thirsty flour and will absorb a lot of moisture. It will thicken after standing for about 5 minutes so if you think your dough isn't thick enough be patient and wait 5 minutes before adding anymore coconut flour. Then only add small amounts at a time allowing time for the flour to absorb moisture.
Directions
Comgine flour, baking soda and cream of tartar in a bowl, mix with a wisk and set aside.
Combine sugar and xylitol and butter in a large bowl. Beat with a mixer until well blended. Add vanilla and egg. Beat well.
Gradually add the flour mixture to the sugar mixture, beating until well combined. The mixture will thicken as it sets.
Combine 2 tbsp xylitol and 1-2 tsp cinnamon in a bowl, stirring with a whisk.
Scoop dough out with a 1 tbsp cookie dough scoop and roll into a ball. Roll balls in xylitol/cinnamon mixture and place on a cookie sheet prepared with parchment paper. Place balls 2 inces apart. Flatten balls with the bottom of a glass or measuring cup.
Bake at 375 for 5-6 minutes, cookies will still be soft. Let cook on the pan for a couple minutes then move to a cookie rack to finish cooling.
For less dry cookies cut flour back to 1 cup.
Serving Size: Makes 30 cookies
Combine sugar and xylitol and butter in a large bowl. Beat with a mixer until well blended. Add vanilla and egg. Beat well.
Gradually add the flour mixture to the sugar mixture, beating until well combined. The mixture will thicken as it sets.
Combine 2 tbsp xylitol and 1-2 tsp cinnamon in a bowl, stirring with a whisk.
Scoop dough out with a 1 tbsp cookie dough scoop and roll into a ball. Roll balls in xylitol/cinnamon mixture and place on a cookie sheet prepared with parchment paper. Place balls 2 inces apart. Flatten balls with the bottom of a glass or measuring cup.
Bake at 375 for 5-6 minutes, cookies will still be soft. Let cook on the pan for a couple minutes then move to a cookie rack to finish cooling.
For less dry cookies cut flour back to 1 cup.
Serving Size: Makes 30 cookies
