Keto Pumpkin Snickerdoodle Cookies
Servings: 24 Cookies
Calories: 48.3kcal
Ingredients
For The Cookie Dough
- 1/2 Cup Butter (1 Stick), Softened 113 g
- 6 Tbsp Granulated Swerve 72 g
- 1/4 Cup Brown Swerve 48 g
- 1 tsp Vanilla Extract
- 1 Large Egg, Room Temp
- 6 Tbsp Pumpkin Puree 92 g
- 1/2 Cup Coconut Flour (Bob's Red Mill) 60 g
- 2 Tbsp Collagen Peptides 12 g
- 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 tsp Pumpkin Spice
For The Cinnamon "Sugar" Snickerdoodle Coating
- 3 Tbsp Granulated Swerve 36 g
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of a stand mixer, cream together the butter, granulated swerve, and brown swerve until light and fluffy.
- One at a time, beat in the vanilla, egg, and pumpkin puree, mixing until thoroughly combined and scraping down the sides of the bowl after each addition.
- In a separate bowl, sift together the coconut flour, collagen peptides, baking powder, baking soda, salt, and pumpkin spice.
- Slowly mix the dry ingredients into the wet, stopping to scrape down the sides of the bowl as needed.
- Scrape the dough out onto a sheet of plastic wrap, form it roughly into a disc, and wrap the dough up in the plastic wrap. Chill the cookie dough for 30-60 minutes.
- While the dough is chilling, mix together the swerve and cinnamon to create the cinnamon "sugar" snickerdoodle coating.
- Scoop the dough into heaping tablespoon sized balls, and roll the dough balls in the cinnamon "sugar" to coat them.
- Evenly place the cookies on parchment lined cookie sheets, and gently flatten them slightly with the heel of your palm or the bottom of a clean glass.
- Bake at 325 degrees F for 10-15 minutes, turning and rotating the cookie sheets halfway through the baking time, and being careful not to let the edges brown too much.
Nutrition
Serving: 1Cookie | Calories: 48.3kcal | Carbohydrates: 1.5g | Protein: 1g | Fat: 4.3g | Fiber: 0.7g | Sugar: 0.3g