Snickerdoodle Crème Cookies

View Gallery
2 Photos
Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies



Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies



Shares


The Classic Snickerdoodle Crème Cookie just got a healthy, sugar free make over! Now you can enjoy all the flavors of a traditional cookie without worry of the carbs. Creme filled and utterly delicious but so low in carbs you can enjoy a few without worrying about a big blood sugar spike.

(67 votes, average: 3.55 out of 5)
Loading...
Yum
Snickerdoodle Crème Cookies

Ingredients

    Cookie:
  • 1 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup Swerve
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup butter, softened
  • Outing Coating: Surkin Gold brown sugar sub, plus 1/2 tsp cinnamon
  • Filling:
  • 1 cup Confectioners Swerve
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 2 tbsp milk

Instructions

  1. Preheat oven to 350 degrees.
  2. In a stand mixer add the first 6 ingredients and mix on low to combine.
  3. Add the eggs, vanilla and butter to the mixture and blend until incorporated. Using a 1 inch cookie scoop, roll into balls and place on a baking sheet lined with parchment or silpat.
  4. Make 72 balls. Roll each in brown sugar sub or granulated Swere mixed with cinnamon.
  5. Flatten balls slightly and bake for 12 minutes.
  6. Cool completely.
  7. Make filling by adding ingredients to a stand mixer and mix on high until smooth.
  8. Spread on half the cookies and place another cookie over the filling to make 36 sandwich cookies.

Yield: Makes 36 sandwich cookies (2 per serving)

Cholesterol: 47mg

Food energy: 126 kcal

Total fat: 11.4g

Carbohydrate: 4.7g*

Protein per serving: 1.8g

Total dietary fiber: 2.7g

Notes

*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 26 g per serving (2 cookies).

32
Leave a Reply

avatar
3000
26 Comment threads
6 Thread replies
2 Followers
 
Most reacted comment
Hottest comment thread
30 Comment authors
EmilyAmberJoeyhannahmargarida Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Emily
Emily

Personally would not make this recipe again. The dough was sooo crumbly prior to baking so I added about 1 tbsp of heavy cream to try and give it some moisture. After baking and cooling, the dough continued to crumble making it difficult to do anything with. The filling was too sweet (and I LOVE sweets) so I wish I could have lessened the swerve by quite a bit. I ended up adding a lot of heavy cream to the filling too to try to lessen the sweetness. All in all, not the best recipe and it’s hard to justify… Read more »

Amber
Amber

I made these adjustments after reading several of the comments. I adjusted the Swerve to 1/2 c. Added a 1/2 c. of butter to keep the liquid measure the same. The cookies were delightfully sweet without being overwhelming. I also reduced the Swerve in the icing to a 1/4 c. Also, it only made about 18 sandwich cookies with the 1″ scoop. The only other suggestion I would offer is give them plenty of time to cool. They were very crumbly as long as they were warm.

Joey
Joey

For those wondering here are the macros:
– Serving Size 4 Sandwiches –
Carbs: 3g
Fat: 22g
Protein: 3g

Give or take 1 gram

Lianna Keller
Lianna Keller

Not sure why you’d use milk!! If you use heavy whipping cream, my carb manager calculates 1 carb per cookie and basically nothing for the frosting. Milk sugar will getcha.

Maria totino
Maria totino

Can you use erythritol as well instead of swerve?

hannah
hannah

Swerve is a brand name of erythritol

Juliana
Juliana

I tried out the recipe. My cookies came out so sweet that I couldn’t eat them, and I followed same recipe. Also, my cookies crumbled. No bueno. Bummed because I wasted so many good ingredients. Anyone have ideas on what to do to salvage?? Thanks

margarida
margarida

i think the sweetener to flour ratio is wrong. One cup of coconut flour AND one cup of sweetener is crazy. I’m going to try with 1/4 cup sweetener.

ALLIS
ALLIS

I followed the recipe exactly, but these cookies tasted horrible. They look great, just like the picture, but the flavor made me nauseous.

Cyndi
Cyndi

My cookie dough is pretty soft. I am not able to roll it. What is wrong? Could it be I used large eggs?

Rosa
Rosa

After making them into balls and flatening i only got 24 what would the macros be for them now ?

Debi
Debi

Hello,
I was just wondering if you had to freeze them or can they stay out at room temperature. These look really awesome and simple to make. Thanks for sharing.

Copyright © 2009-2018 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.