Almond-Flour Snickerdoodles

Change the flavor of these cookies by rolling them in pumpkin pie spice instead of cinnamon before cooking.

Serves: 12Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 12


  • 1 1⁄2 cups almond flour
  • 1⁄4 tsp. baking soda
  • 1⁄8 tsp. salt
  • 1⁄2 cup butter, softened
  • 1 cup plus 2 Tbsp. granulated erythritol, divided
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon


  • Preheat oven to 350°F.
  • Mix together almond flour, baking soda, and salt in a small mixing bowl.
  • In a separate bowl, beat butter and 1 cup granulated erythritol together until light and fluffy, about 2 minutes. Beat in egg and vanilla.
  • Stir in almond flour mixture.
  • In a separate bowl, mix remaining 2 tablespoons granulated erythritol with cinnamon.
  • Roll dough into 12 balls. Roll balls in cinnamon mixture and place on an ungreased baking sheet.
  • Press down on balls with the palm of your hand or the bottom of a glass to flatten them.
  • Bake for 8 minutes, or until slightly browned.