Who doesn’t love a good snickerdoodle?! We took inspiration from one of our all-time favorite cookies for this keto shortbread, with the addition of shredded coconut and coconut flour for a hint of tropical flavor. We’re hooked.
Made them? Let us know how it went in the comment section below!
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- 2/3 c.
almond flour
- 1/3 c.
coconut flour
- 1/4 c.
Swerve powdered sugar
- 1 1/2 tsp.
ground cinnamon
- 1/2 tsp.
cream of tartar
- 1/2 tsp.
kosher salt
- 1/2 c.
coconut oil, melted
- 1 tsp.
pure vanilla extract
- 3 Tbsp.
unsweetened shredded coconut
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- Step 1Preheat oven to 350º and line a large baking sheet with parchment paper.
- Step 2In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.
- Step 3Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3″ thickness. Transfer to the refrigerator to chill for 15 minutes.
- Step 4When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2″ rounds. Roll edges in shredded coconut and place 1/2″ apart on prepared baking sheet.
- Step 5Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.
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