Apple Pie Spice Snickerdoodles
Apple Pie Spice Snickerdoodles
Ingredients
- 1 scoop Apple Pie Keto Chow
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 4 oz (1 stick) butter softened
- 2 oz cream cheese softened
- 1/4 cup granulated erythritol
- 1/4 cup brown sugar style erythritol
- 1 tsp vanilla extract
- 2 large eggs
- 3 tbsp granulated erythritol
- 1 tsp apple pie spice
- 1 tsp ground cinnamon
Instructions
- In a large mixing bowl cream butter and cream cheese with an electric mixer, whipping until light and fluffy.
- Add the granulated and brown erythritols and beat until well combined, add the vanilla extract and mix, then add the eggs one at a time, beating after each addition, scraping down the bowl with a spatula to ensure everything is incorporated.
- Add the dry ingredients to the bowl and mix until a slightly sticky dough has formed. Cover with plastic and chill for approximately 1 hour.
- When ready to make the cookies preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Mix three tablespoons erythritol with apple pie spice and cinnamon in a small bowl.
- Scoop approximately two tablespoons of dough – I used a #40 ice cream scoop - and roll into a ball, then place it in the erythritol-spice mixture and roll to coat well.
- Place on a prepared cookie sheet and flatten slightly, continue with the rest of the dough placing eight cookies on each tray.
- Bake in the preheated oven 13-15 minutes until the edges are firm and the tops are slightly puffed.
- Allow the cookies to cool at least ten minutes before removing them from the tray. Cool completely and store in an airtight container for up to three days.