Snickerdoodles! | Low Carbing in AZ

By paulmartinjr

Ingredients

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups Almond Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• CINNAMON TOPPING
• 2 tablespoons sugar substitute
• 1 teaspoon cinnamon

Preparation

Step 1

PREHEAT oven to 375°, and line a sheet pan with parchment paper.
USING a stand or hand-held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla extract to the mixing bowl, and beat on high until creamy and fluffy.
ADD in Almond Flour, baking soda, cinnamon and salt, and mix on medium until well blended.
USING a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the prepared sheet pan, and push down slightly on each.
COMBINE the cinnamon topping ingredients, and sprinkle evenly over the top of each cookie.
BAKE for 8-10 minutes, or until they begin to brown around the edges. Let cool 10 minutes before serving.