Keto Snickerdoodles | Soft and chewy low carb cookies

INGREDIENTS

• 7 TBS Coconut Flour
• 4 Eggs
• 8 TBS Softened Coconut oil or Butter
• 1.5 Tsp Vanilla Extract
• 2 Tsp Ground Cinnamon
• 1 Tsp Cream of Tartar
• 1.5 Tsp Salt
• 1 Cup Golden Monk fruit (OMGKETO15 to save 15%)
• 1.5 Tsp Baking Powder
• Topping
• 2 tsp Golden Monk Fruit
• 1 Tsp ground cinnamon

INSTRUCTIONS

1. Preheat your oven to 350 degrees fahrenheit and assemble your ingredients. Cream the softened butter with the Vanilla Extract, Cinnamon, and Golden Monk Fruit with a hand mixer.
2. Add the eggs and the remaining dry ingredients to the wet ingredients. Cover the bowl and chill for about 10 minutes. This will help the dough stay together and not fall apart as you roll balls.
3. Combine the topping ingredients together in a small bowl.
4. Roll the cookie dough into 24 balls and then roll them in the topping mixture covering the balls completely.
5. Place the balls on the cookie sheet and bake for 7-10 minutes until they are done. Cool the snickerdoodles on a cooling rack or on the counter for about 15-20 minutes. Trust me, wait until the cookies have cooled, they're way more awesome once they have cooled. Have a great day!