Snickerdoodle Crème Cookies

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Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies



Snickerdoodle Crème Cookies
Snickerdoodle Crème Cookies



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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.

(55 votes, average: 3.53 out of 5)
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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).

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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?

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

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.

Marilyn
Marilyn

I too am confused by the note at the bottom. So if you add the 26 grams of carbs per serving that means you will have 30.7 carbs in 2 cookies. Is that right? Then how is this a low carb recipe???

Neva
Neva

Hi. I’m confused about your note at the bottom of the recipe. You calculate 4.7g of carbs in the recipe but then say to add 26g per serving if you use erythritol – isn’t there erythritol in the recipe already?

Jane
Jane

What she said is that she didn’t count the carbs in the erythritol because people on a low carb diet don’t typically count them. BUT if you count total carbs not net then add the 26 grams.

Mia
Mia

My cookies flattened out into squares. What did I do wrong? Not fluffy and thick

Leesa
Leesa

Were you able to figure out what the issue was with your cookies?

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