Conney’s Snickerdoodle Dandies (S)

One of my favorite cookies is a good ol' Snickerdoodle.  Living out the Trim Healthy Mama plan doesn't mean you can't have your favorite cookie.  You can enjoy these cookies if you are gluten free, sugar free, low carb or Keto.  Win-win!  I give my sweet THM friend, Conney Keel all the props for this special treat. You'll want to thank her too.  Enough with the introductions, let's get to the kitchen! Conney's Snickerdoodle Dandies  Cinnamon Mix: *Note- If you cannot have stevia, substitute 1 cup erythritol or xylitol in the dough. Use the same measurement in the cinnamon mix. Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium size bowl, beat together the dry ingredients and set aside. In another bowl, beat the butter and coconut oil on a high speed until creamy. I let both soften first. Mix in the sweetener and scrape down the bowl. Mix in the eggs one at a time and add the vanilla. Mix together until fully incorporated. Reduce the mixer to low and add the dry mixture.  Mix on low until fully blended together.  *Jen note- I put my dough in the fridge to get nice and cold before I rolled them into balls.

Mix the cinnamon and sweetener in a small bowl and stir it together. Scoop dough into small balls.  (about a TBS size) Roll dough balls in the cinnamon mix until well coated.   Place on cookie sheet about 2 inches apart. The dough will spread and flatten.  Bake for 8-10 minutes.  *Jen note- my oven bakes hot so it took 7-8 minutes. Remove from the oven and transfer to a wire rack to cool.   Store in an airtight container.  Yields about 4 dozen cookies, depending on the size of the dough balls or if you snuck and ate some dough!

NOTE: If you want to make any of your own tweeks, I cannot guarantee results.  I have ONLY made the recipe as Conney gave it to me.
Conney's Snickerdoodle Dandies (S)
Author: Conney Keel
Prep time:
Cook time:
Total time:
Serves: 4 dozen
Simply yummy, low carb Snickerdoodle Cookies.
Ingredients
  • 1 1/2 cups THM Baking Blend
  • 1 tsp baking soda
  • 1/2 cup THM Collagen
  • 1/2 tsp high mineral sea salt
  • 2 tsp cream of tartar
  • 2 Tbs Psyllium Husk Flakes
  • 1/2 cup unsalted butter
  • 1/2 cup coconut oil
  • 3/4 cup THM Gentle Sweet
  • 2 large eggs
  • 1 tsp vanilla
  • -------------------------------------
  • Cinnamon Mix:
  • 1 generous Tbs ground cinnamon
  • 4 Tbs THM Gentle Sweet
  • --------------------------------------
  • *Note- If you cannot have stevia, substitute 1 cup erythritol or xylitol in the dough. Use the same measurement in the cinnamon mix.
Instructions
  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium size bowl, beat together the dry ingredients and set aside.
  4. In another bowl, beat the butter and coconut oil on a high speed until creamy.
  5. Mix in the sweetener and scrape down the bowl.
  6. Mix in the eggs one at a time and add the vanilla.
  7. Mix together until fully incorporated.
  8. Reduce the mixer to low and add the dry mixture.
  9. Mix on low until fully blended together.
  10. Mix the cinnamon and sweetener in a small bowl and stir it together.
  11. Jen note- I refrigerated my dough first so it would firm up.
  12. Scoop dough into small balls. (about a TBS size)
  13. Roll dough balls in the cinnamon mix until well coated.
  14. Place on cookie sheet about 2 inches apart.
  15. The dough will spread and flatten.
  16. Bake for 8-10 minutes.
  17. Remove from the oven and transfer to a wire rack to cool.
  18. Store in an airtight container.
  19. Yields about 4 dozen cookies, depending on the size of the dough balls.

Are you a cookie lover?  You may want to check out my THM Cookie Exchange post for some other cookie recipes!  I hope you enjoy this sweet treat by Conney.  What a blessing to have so many great on plan recipes to enjoy!  Conney says her husband, Rocky loves this recipe too.  I'll have to say that this is the FIRST cookie recipe that Titus has devoured!  I've made many cookies over the past 5 years and he just didn't like them.  He has eaten four already since they cooled off.  That says something!  The texture is a big win.  I love a slightly crispy cookie.

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About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

9 Responses to “Conney’s Snickerdoodle Dandies (S)”

  1. Lynn

    I want to point out that these are not grain free if you use THM baking blend. This blend has oat fiber, and oats are a grain.

    • godzgaljen@gmail.com

      I’m not sure….Let me see if Conney has any suggestions.

  4. Lena

    Do you think they would hold up without the butter/subbed with coconut oil? My little nursling is severely allergic to all dairy. 😢 Snickerdoodles are my favorite though!!!

    • godzgaljen@gmail.com

      Yes! I think it would still work well, Lena.

    • godzgaljen@gmail.com

      I would use the same amount of oat fiber plus 1/2 tsp gluccomannen or xanthan gum. Great question!!

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