Snickerdoodle Cookies

Makes about 24-30 cookies cookies

Advanced & Core Plan

This is a recipe I developed for our annual Santa Day/Patient Appreciation Day.  I wanted something that would be great to leave out for Santa on Christmas Eve and good enough for the whole family to enjoy.  They look beautiful and taste pretty darn close to the original snickerdoodles that everyone loves.

1 stick organic butter

1 teaspoon vanilla

2 eggs

1 cup garbanzo bean flour

¼ cup coconut flour

¼ teaspoon cinnamon

2/3 cup erythritol (swerve or zero) or xylitol (pulverized)

1/8 cup arrowroot powder

½ teaspoon sea salt

½ teaspoon baking soda

1 teaspoon baking powder

Topping:  1 teaspoon cinnamon + 2 tablespoons erythritol or pulverized xylitol

Preheat oven to 375 degrees.  In a bowl, mix flours, cinnamon, arrowroot powder, salt, baking soda and baking powder.  In a separate bowl, cream butter with the sweetener then add vanilla and eggs.  Add flour mixture and blend well (dough will be sticky).  Shape into silver dollar sized discs and dip into topping then put on parchment lined baking sheets 2 inches apart.  Bake for about 12 minutes or until slightly browned.