It’s finally November!

Finally time where I can share some holiday cookie recipes without feeling like it’s just too soon to start talking about the holidays.

Thanksgiving is just a little over 3 weeks away, so with it, I’m bringing on the cookies.

Snickerdoodles are the perfect combination of easy and holiday-ish. I made that up, but you get what I mean.

Holidays can bring about stress and always means lots of baking, but these cookies are the best of both worlds.

They are super easy to make with very few ingredients, if you are low carb and sugar free, that you should have at home anyway, but they taste like you went through a whole lot of effort for the holiday season.

Best part of all is they can easily be made ahead and frozen. This recipes makes 36 sandwich cookies.

You can also choose to skip the creme center and then you’ll have 72 mini snickerdoodles all ready for sharing!

My family perferred the creme center, but as I said they taste equally delicious without. You could also make them larger cookies instead of mini, completely up to you.

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Snickerdoodle Creme 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.

Servings 18

Calories 129kcal

Ingredients

Cookie

• 1 cup coconut Flour
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup Monk Fruit allulose granular
• 2 eggs
• 2 teaspoon vanilla extract
• 1/2 cup butter softened

Outer Coating

• Monk Fruit brown sweetener
• 1/2 teaspoon cinnamon

Filling

• 1 cup Monk Fruit allulose confectioners
• 1 teaspoon vanilla extract
• 1/2 cup butter softened
• 2 tablespoons milk

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer add the first 6 ingredients and mix on low to combine.
• 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.
• Make 72 balls. Roll each ball in Monk Fruit brown sweetener mixed with cinnamon.
• Flatten balls slightly and bake for 12 minutes.
• Cool completely.
• Make filling by adding ingredients to a stand mixer and mix on high until smooth.
• Spread on half the cookies and place another cookie over the filling to make 36 sandwich cookies.

Notes

Net Carbs 3g

Nutrition

Serving: 2cookies | Calories: 129kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 27mg | Fiber: 2g | Sugar: 2g | Vitamin A: 318IU | Calcium: 5mg | Iron: 0.01mg

Did you know that November is National Diabetes Month! This recipe is being shared over on A Sweet Life| The Diabetes Magazine to bring attention to World Diabetes and share recipes that make living with it more manageable and without sacrificing taste!

Disclaimer: This recipe and all its content has been sponsored by A Sweet Life. As always all opinions are 100% my own and always will be. Thank you for supporting the brands and companies I enjoy working with!

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