Galletas Snickerdoodle bajas en carbohidratos

Directions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or use a silicone baking mat.
2. In a mixing bowl, combine 1 1/4 cups almond flour, 2 tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon kosher salt. Mix these dry ingredients together and set them aside.

3. In a separate large mixing bowl, cream together the room-temperature butter (1/2 cup) and ½ cup of Lakanto Golden Monkfruit Sweetener with Allulose until the mixture is light and fluffy.

4. Add the vanilla extract and egg to the wet mixture. Mix until everything is well combined.

5. Slowly incorporate the dry ingredients into the wet mixture, forming a cookie dough.

   Refrigerate for at least 30 minutes and up to 24 hours

6. In a small bowl, combine Lakanto Golden Monkfruit Sweetener with Allulose (2-3 tablespoons) with 2 teaspoons of ground cinnamon to create the cinnamon coating.

7. Take cookie dough from the fridge androll the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until it's well coated.

8. Place the coated dough balls onto the prepared baking sheet, leaving some space between them.
9. Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges.

10. Remove the cookies from the oven and let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.