Snickerdoodle Crème Cookies

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Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies

Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies


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.

(96 votes, average: 3.70 out of 5)
Snickerdoodle Crème Cookies


  • 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


  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


*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).

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2 days ago

After reading comments and making these – I added 2 oz cream cheese to the mix and they came out nice – still a tad dry. I also changed the buttercream filling and used heavy cream and added 1/4 c white chocolate. Came out thicker and a little less sweet. Overall these are very sweet so when I make them again I will reduce the sweetener. I made them a little big and only ended up with 26 cookies (13 sandwiches) so next time I will roll out the dough very thin and use a cookie cutter.

23 days ago

Do not waste your time and expensive ingredients making the Snickerdoodle recipes. They came out crumbling and dry. I should have known cuz I cooked with coconut flour in the past and I know that it’s a dry ingredient it needs alit of moisture or fat.

2 months ago

This recipe actually sucks! Do not try it!!!

10 months ago

This is obviously something that somebody wrote and never made themselves. Ratios are completely off. Pure coconut flower makes them fall apart. Do not use this recipe. Do not try to modify it. I mean milk instead of heavy cream? ? I went off the comments and modified it but it’s still terrible. Almond flour or a mix is probably better.

Shannon Kelley
Shannon Kelley
11 months ago

This recipe is crap! Do not waste your time and valuable ingredients! Seriously I wish I would’ve read the comments before I wasted my time. I threw away the whole batch. Cookies turned out mushy and the taste was no good. The center frosting was runny no matter what I did to save it. In so disappointed :(

1 year ago

This recipe is absolute garbage. Do not waste your expensive ingredients. The cookies are dry, overly sweet and disgusting.

1 year ago

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 »

1 year ago

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.

1 year ago

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
2 years ago

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.

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