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Sweets
Ingredients
For The Cookies
| 1 1/2 cup Almond Flour | |
| 1/2 cup Coconut Flour | |
| 2 tsp Cinnamon | |
| 2 tsp Cream of tartar | |
| 1 tsp Pumpkin Pie Spice | |
| 1 tsp Baking Soda | |
| 1/2 tsp Xanthan gum | |
| 1/4 tsp Ground Ginger | |
| 1/4 tsp Ground Nutmeg | |
| 1/4 tsp Allspice | |
| 1/4 tsp Salt | |
| 1/2 cup Butter, softened | |
| 3/4 Lakanto Golden Monkfruit | |
| 1 tsp Vanilla | |
| 2 Eggs | |
| 1/4 cup Pumpkin Puree |
For Coating
| 2 tbsp Lakanto Monkfruit | |
| 1 tsp Ground Cinnamon |
Nutritional Information
86
Calories
8g
Total Fat
1.5g
Net Carbs
2.5g
Protein
Directions
1
Preheat oven to 350 degrees Fahrenheit.
Preheating your oven allows it time to reach the right temperature before putting anything in it. This means that when you put the cookie dough in the oven, it will already be baking at the right temperature, ensuring that the cookies are cooked properly.
2
Into a medium-sized bowl, pour all the dry ingredients for creating the cookies (except the sweetener).
Add the almond flour, coconut flour, pumpkin pie spice, ground cinnamon, ground nutmeg, ground ginger, allspice, cream of tartar, baking soda, xanthan gum, and salt to a medium-sized mixing bowl. Using a whisk, blend the dry ingredients until they become homogenous.
3
Into a separate mixing bowl, pour the wet ingredients plus Lakanto Golden Monk Fruit Sweetener.
Add softened butter, vanilla extract, eggs, pumpkin puree, and Lakanto Golden Monk Fruit Sweetener to a large bowl. Using an electric mixer, blend the ingredients until creamy and well combined.
4
Gradually add the dry ingredient mixture to the wet ingredient mixture.
Mix the two mixtures until a dough forms. The resulting dough might be a bit sticky, but that's okay.
5
Wrap the cookie dough tightly in plastic wrap and refrigerate it for 30 minutes.
Chilling the cookie dough will help it firm up, thus making it easier to work with. It also helps in making the cookies thick and moist.
6
Line two baking sheets with parchment paper or silicone baking mats.
This will help in preventing the cookies from sticking to the baking sheet. It will also make it easier to remove the cookies.
7
In a small mixing bowl, whisk together the 2 tablespoons of Lakanto Monk Fruit Sweetener and the 1 teaspoon of ground cinnamon.
This will create the cinnamon sugar mixture, which the cookies will be coated with.
8
Form the dough into cookies.
Once chilled enough, remove the cookie dough from the fridge. Using a cookie scoop or spoon, scoop a portion of the dough and place it onto the prepared baking sheets. Do this until all of the cookie dough is scooped out. Make sure to put some space between each dough ball.
Using your palm or the back of a spoon, gently flatten each dough ball and coat in cinnamon sugar, placing it back on the baking sheet once done. Repeat this process until all of the cookie dough balls are coated in cinnamon sugar.
9
Bake the cookies in the preheated oven.
Place the cookies in the preheated oven and bake them for 10 to 12 minutes, or until the edges are golden brown.
Once done cooking, remove the cookies from the heat and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.
What beautiful cookies these turned out to be! The sugar-free cinnamon sugar coating really made these snickerdoodle cookies pop! I'll take a bite off of one so we can have a cross-section pic of the cookies...
Beautiful, isn't it? And let me tell you, adding pumpkin to these already tasty cookies took it to the next level. Bet that you won't be able to stop at just one. Enjoy your sugar-free, keto pumpkin snickerdoodle cookies!
Notes
Tools
- Mixing bowls: these are where you'll be mixing your ingredients to create the cookies, as well as the cinnamon sugar coating. You'll need a medium-sized bowl for mixing the dry ingredients, a large bowl for the wet ingredients, and a small bowl for the cinnamon sugar coating.
- Whisk: use this to mix the dry ingredients. It will also be used to mix the sweetener and ground cinnamon to create the cinnamon sugar coating.
- Electric mixer: you'll be using this to blend the wet ingredients. It will also help in combining the dry mixture with the wet mixture.
- Measuring cups and spoons: these are very helpful for proportioning the ingredients accurately.
- Baking sheets: these are where you'll be placing your cookies for baking. Since this recipe yields 24 medium-sized cookies, you'll need at least two baking sheets.
- Parchment paper or silicone baking mat: line your baking sheets with this to prevent the keto pumpkin snickerdoodles from sticking.
- (Optional) Wire rack: transfer your Snickerdoodle cookies here to cool completely.
- (Optional) Spatula: this is handy when transferring the cookies from the baking sheet to the wire rack.
Preparation
- Feel free to use other keto-friendly sweeteners instead of Lakanto Monk Fruit Sweetener.
- Don't have coconut flour at home? That's fine. You can omit the coconut flour and go full almond flour instead. Add one and a half more cups of almond flour to the mix. There might be a slight change in the texture and flavor, but the keto pumpkin snickerdoodle cookies should still taste great.
- If you see clumps in your almond flour, coconut flour, or any other powder ingredients, sift it with a sifter or soft-mesh strainer. This ensures proper measurement of the ingredients, and it also helps in creating a smooth dough.
- To ensure even distribution of the spices (cinnamon, pumpkin pie spice, ginger, nutmeg, and allspice) throughout the dough, you can mix them first before adding them to the rest of the dry ingredients.
- Having trouble coating the flattened cookie dough balls with the cinnamon sugar? You can try rolling them in the coating first before flattening them. The round shape of the dough balls makes it easier to roll in the cinnamon sugar coating.
- If you really enjoy the flavors of fall, make sure you don’t skimp on the spices. Ground nutmeg, cinnamon, ground ginger, and allspice all work together to make that coveted flavor of fall.
- Speaking of spices, feel free to experiment with other combinations of spices. While traditional snickerdoodles always have cinnamon in them, you can swap it for something else if you don't like it. You can use black sesame or matcha instead to create interesting variations of snickerdoodle cookies.
- Feel free to add keto-friendly mix-ins if you like. You can add sugar-free chocolate chips, sugar-free mini marshmallows, chopped nuts, etc. They will add a new flavor and texture to your pumpkin snickerdoodles.
Storage
Like any recipe, these cookies are best fresh out of the oven. But, unless you’re in the mood to eat two dozen cookies at once, you’ll probably have to store some of them. As such, here are some storage tips you can follow:
- Store the pumpkin snickerdoodles in an airtight container. On the counter at room temperature, the cookies should stay fresh for up to 5 to 7 days.
- If you need to store the cookies for a bit longer, place the pumpkin snickerdoodles in the fridge instead of on the counter. If stored in an airtight container in the fridge, the cookies should stay good for up to two weeks.
- For an even longer period of storage, you can freeze the pumpkin snickerdoodles (or cookie dough) instead. Wrap each cookie in plastic wrap or aluminum foil to avoid freezer burn. Then, place them in a freezer-safe bag. They should stay good for up to 3 months in the freezer.
Serving Suggestions
These pumpkin snickerdoodles are best served warm. Arrange the cookies on a serving plate or platter. Sprinkle a bit of ground cinnamon on top of the cookies for added visual appeal. You can also place a cinnamon stick on the side. Hey presentation matter right?
Pair your pumpkin snickerdoodles with a keto-friendly beverage such as keto coffee, tea, or a glass of unsweetened almond flavor. This makes for a well-rounded snack or light meal.
Feel free to experiment with your accompaniments. You can serve the cookies with other keto-friendly snacks such as chopped nuts or fresh berries. You can also make a cookie sandwich by spreading cream cheese frosting or keto ice cream between two cookies.