Snickerdoodle Crescent Rollups

By LadyJ1114

Ingredients

• 1/4 cup coconut oil
• 3 ounces of plain greek yogurt
• 1/4 cup Ideal Brown No Calorie Sweetener (Xylitol)
• 1/2 tsp vanilla
• dash of sea salt (approx 1/16 tsp)
• 3/4 + cup Almond Meal/Flour
• Almond milk (for brushing rolls)
• 1 Tbsp Ideal Brown No Calorie Sweetener (Xylitol)
• 1/2 tsp cinnamon
• 1/8 tsp ground nutmeg

Preparation

Step 1

1. Beat coconut oil and greek yogurt in a large bowl with an electric mixer for 30 seconds.
2. Add Xylitol, vanilla, and salt and continue to beat until mixed.
3. Slowly add almond meal/flour as you continue to beat the mixture - a dough will form.
4. Divide the dough into 2 round portions. Cover and chill in refrigerator for at least 1 hour.
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Once dough is chilled:
5. Preheat oven to 350 degrees F.
6. With a lightly floured surface, roll each ball of dough into 7-in rounds. Lightly brush with milk to assimilate flour into dough.
7. Combine Xylitol, cinnamon, and nutmeg. Lightly sprinkle mixture evenly over dough.
8. Cut each round into 8 wedges. Roll up each wedge starting with the wide end. Place cookies 1-in apart on a cookie sheet to bake.
9. Bake for 14-16 minutes.