Low Carb Sugar-Free Salted Caramel Snickerdoodle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Cinnamon liquid stevia
  • 4 oz Microwave salted caramel sauce

• Baking & Spices

  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 cup Coconut flour
  • 1 tsp Cream of tartar
  • 1 tsp Maple extract
  • 1/2 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on sugarfreemom.com

Description

Ingredients

• 1 cup (118 grams) coconut flour
• 1/2 cup (108grams)Swerve sweetener
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup butter, room temperature
• 2 eggs
• 1 tsp maple extract
• 1 tsp vanilla extract
• 1 tsp cinnamon liquid stevia
• optional: 1/2 cup Sukrin Gold(brown sugar sub) to roll balls in
• 4 ounces Microwave Salted Caramel Sauce

Directions

• Preheat the oven to 350 degrees.
• Whisk the first six ingredients together in a bowl. Set aside.
• In a stand mixer add the remaining ingredients except the optional Sukrin gold and salted caramel sauce.
• Once the wet ingredients are blended well pour in the dry ingredients and blend again until combined.
• Using a tablespoon to measure out batter, roll 28 balls and place them onto a parchment lined cookie sheet.
• If you are using the optional Sukrin Gold, roll each ball into it until all covered and place bake on cookie sheet.
• Very carefully use your thumb or a round 1/4 tsp measuring spoon to make a small indent in the center of each ball.
• Bake cookies for 10 minutes. Let cool completely before filling with caramel.
• Keep in fridge to set caramel or before ready to serve. You can also freeze these in an air tight container with a layer of parchment between if you need to stack them on top of each other.

Nutrition