I will admit to being a bit late to the snickerdoodle party but I got here as soon as I could and these…

Sugar Free Snickerdoodles THM S Low Carb are the delicious proof!

I don’t ever recall tasting or even hearing about snickerdoodles growing up. And in fact, I’d probably have missed out on them altogether if those snickerdoodle videos hadn’t kept rolling through my Fb newsfeed and looking better…and better… and better all the time.  

My fascination with snickerdoodles began when I realized how truly close to a sugar cookie, they are… except with cinnamon…

If there are two things I find irresistible it is sugar cookies…and cinnamon. 

So since I’m a snickerdoodle novice, here is what I found that “the experts” had to say on these yummy cookies.

“It appears that some of you don’t fully understand the true difference between snickerdoodles and sugar cookies. … While snickerdoodles and sugar cookies share a lot of basic ingredients (flour, sugar, butter), there is one key ingredient that’s critical to the signature snickerdoodle taste: cream of tartar.” ~ Huff Post

” A snickerdoodle tastes like a soft cinnamon sugar cookie…” ~ Redditt

“A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. … Snickerdoodles are often referred to as “sugar cookies.” ~ Wikipedia

So there you have it… snickerdoodles are sugar cookies… except with cinnamon… Enough said!

My next challenge was to really, really, nail down a great tasting sugar cookie… so I could roll it in cinnamon sweetener and rest easy with my version of “sugar plum fairies dancing in my head”.

In the meantime, though I was testing my blogging buddy Judy’s  Sugarless Vanilla Wafer Cookie and I just fell in love with it for its flavor and texture. After just a few tweaks I was able to get a cookie that was perfect for rolling in cinnamon and sweetener and presto chango I’m got my snickerdoodles!

I talked to Judy and she generously agreed that I could share this cookie with you along with my tweaks so it is posted at the bottom of this post.  This is a lengthy post but it is chock FULL of info about these cookies so please try to hang in there with me. <3

I made these two different ways.

The top picture shows a batch of 12 cookies made with my small cookie scoop. The batch below were half the size and yielded 24 cookies.

To do this you first chill the dough then scoop it out with a small cookie scoop then cut each scoop of dough in half.  The test results for these sizes were mixed; some of us loved the large fluffy ones and some really liked the firmer small ones. But we all loved them, especially the grandkids!

To make these cookies taste as they should you’ll definitely need a wonderful oat fiber and I seriously don’t know of any better, or even as good as THM’s white, tasteless, product. Here’s my aff link to their store if you’d like to try it or stock up for later, I’ll definitely be calling for this product often!

Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.

Oat Fiber 16oz Bag

Now I may not be a snickerdoodle expert but I am definitely a low carb cinnamon dessert “aficionado ~https://www.thefreedictionary.com/aficionado: noun fan, lover, enthusiast, admirer, supporter, nut (slang), follower, addict, freak (informal),  …

Find more of my cinnamon recipes at these links. Cinnamon Apple Cheesecakes(E)  Cinnamon Bundt Sock It To Me Cake(S) Mock Cinnamon Dolce Latte(S) Sugar Free Mini Cinnabundts(S) Cinnamon Apple Overnight Oats(E) Pumpkin Pie Dip with Cinnamon Cips (S)Low Fat Banana Bread Smoothie (E) Scroll to the bottom of this post to find Make Your Own Cinnamon Sweetener.

I have noticed over the last few years that stevia can really conflict with cinnamon in certain concentrations and under certain conditions. This happened with this cookie but when I completely removed the stevia from the coating they were perfect.

A note about these products listed below. I’ve listed the vanilla extract that I have used for years, except that now I pay maybe 3 times as much because some very bad weather has wiped out the crop of vanilla beans in Madagascar. So use the good stuff sparingly but PLEASE don’t stop using the good stuff.

Whether you buy it carefully (lots of brands have weird additives now) or make your own please use a good quality vanilla extract in these recipes.  All of the other recommendations are standard and priced well for the quality as of this posting. 

If you need anything from the Trim Healthy Mama Store I’d really appreciate it if you could shop through my link as they will give me a small kickback for reminding you at no extra cost to you. <3

IF YOU TRY A RECIPE, PLEASE USE THE HASHTAG #NANASLILKITCHENON INSTAGRAM FOR A CHANCE TO BE FEATURED!

Follow Nana’s Little Kitchen on *Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.

Yield: 24

Low Carb Snickerdoodles THM S

Print

Yummy little sugar-less cookies with a cinnamon sweetener coating.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 3 hours 2 seconds

Total Time 3 hours 25 minutes 2 seconds

Ingredients

• Preheat the oven to 350 degrees. Line a baking pan with parchment for best results or oil the pan.
• 8 tablespoons unsalted butter (softened)
• 1/2 cup Gentle Sweet
• 2 large eggs, whole
• 2 teaspoon vanilla extract
• ½ cup THM Oat Fiber (I don't know of any others that compare)
• 1½ Tablespoons THM Integral Collagen or other on plan collagen
• ½ cup blanched almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• ⅛ teaspoon xanthan gum
• ⅛ teaspoon THM Mineral Salt (leave out if using salted butter)
• Cinnamon Sweetener Mixture* see note
• 4 parts xylitol and/or erythritol plus 1 part cinnamon

Instructions

Make sure that the butter is softened and not melted.

Combine the butter, sweetener, eggs, and vanilla in a mixer bowl.

Turn on the mixer and beat until just light and fluffy.

Scrape the beaters to remove most of the wet ingredients that cling to them.

Add all the dry ingredients to the top of the wet and then mix them in until just mixed.

Chill the dough for 2-3 hours in the refrigerator and it will handle well.

Mix the cinnamon/sweetener mixture together in a bowl and set aside.

Scoop the cookie dough out with a small cookie scoop or heaping teaspoon. * See note on making large or small cookies.

Roll into a balls and then roll around in the cinnamon sweetener mixture.

Place on a prepared baking sheet and press them down to flatten them out a bit.

Bake for 10-12 minutes in a 350-degree oven.

Allow cookies to cool on the baking sheet for 5 min then transfer to a cooling rack to cool completely.

Notes

I made these two different sizes:

The first I made by scooping out the chilled dough with my small cookie scoop and it made 12 big cookies for this batch.

The second made a batch of 24 smaller and firmer cookies. I scooped the chilled dough out of the bowl with the small cookie scoop and then cut each cold scoop of cookie dough in half. 

Allow cookies to cool on the baking sheet for 5 min then transfer to a cooling rack to cool completely.

Stevia can really conflict with cinnamon in certain concentrations and under certain conditions. This happened with this cookie and when I completely removed the cinnamon from the coating they were perfect.

See more info on making up the cinnamon sweetener in my post on how to Make Your Own Healthy Seasonings

Nutrition Information:

Yield:

6

Serving Size:

4
Amount Per Serving: Calories: 277Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 103mgSodium: 127mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 8g