These keto cinnamon ‘snickerdoodle’ cookies have a soft, chewy texture which are reminiscent of your favorite childhood soft-baked cookies.
Who said keto couldn’t taste SWEET?! These keto cinnamon cookies are made using our BochaSweet POWDERED sweetener and grass-fed Collagen Peptides. These cookies are gluten free and made with a combination of gluten free flours. Almond and coconut flour.
To create a soft baked texture, our BochaSweet Collagen Peptides were added in to not only enhance the chewy texture, but to also add a boost in protein. Serve your keto cinnamon cookies with a glass of milk or a nut milk, such as almond milk, for a perfectly healthy snack.
So, go ahead and give these keto cinnamon cookies a try!
Keto Cinnamon Cookies
Ingredients:
- 1 1/4 cup almond flour
- 1/2 cup Collagen Peptides
- 1/4 cup coconut flour
- 1 cup Powdered BochaSweet
- 2 egg whites
- 1 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/4 cup coconut oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
Instructions:
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Prepare baking sheet with parchment paper. Pre-heat oven to 350F.
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Add dry ingredients to a large bowl or a mixer and stir until well combined with a whisk.
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Fold in the wet ingredients and mix with a spatula until a cookie dough consistency forms. Layer prepared baking sheet with 20 evenly shaped cookies using a scoop.
- Bake for 12 minutes or until golden brown.
- Allow cookies to cool completely, around 30 minutes. Enjoy served with milk (or almond milk).
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Serves: 20-24 cookies
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 110
- Carbs: 8g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 110mg
- Potassium: 110mg
- Fiber: 2g
- Sugar: <1g
- Calcium: 20mg
- Iron: 1.1mg
Keywords: keto cinnamon cookie recipe
