Diabetic Snickerdoodle Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Canned Goods

  • 1/2 cup Applesauce

• Condiments

  • 3/4 cup Stevia, granular in-the-Raw
  • 2 tbsp Stevia, in-the-Raw

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 tsp Baking soda
  • 1/3 cup Brown sugar
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cream of tartar
  • 1/2 tsp Vanilla

Found on inmamamaggieskitchen.com

Description

Ingredients

• 1 stick of room temperature butter
• 1 ½ cups almond flour
• ¾ cup granular Stevia-in-the-Raw
• ¼ cup brown sugar
• 2 egg whites
• ½ teaspoon vanilla
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar
• Ingredients for Rolling Cookies:
• 2 Tablespoons Stevia-in-the-Raw
• 2 teaspoons brown sugar
• ¾ teaspoon ground cinnamon

Directions

• In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, eggs, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined. The mixture will be a little tough.
• Put a plastic wrap over the bowl and chill for a minimum of one hour in the frig.
• Preheat the oven to 350 F.
• Combine 2 tablespoons sugar or sugar substitute, 2 brown sugar, and cinnamon in a dish.
• Roll dough into balls about 1 inch across.
• Roll each ball in the sugar and cinnamon mixture.
• Put on a cookie sheet with parchment paper about 2 inches apart
• Bake for 14-16 minutes.
• Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
• For 1 cookie= 4 carbohydrates