These cookies don’t get their sweet flavor from sugar. Instead, we use erythritol due to its low glycemic index. The other distinguishing flavor comes from cinnamon. Instead of butter, we used coconut oil. Full of medium-chain fatty acids, coconut oil is perfect for cooking and baking. Combining these ingredients with vanilla and cream of tartar gives these cookies the unmistakable snickerdoodle taste and look.

Time: 15 minutes
Serves: 24
Serving size: 1 cookie

Ingredients:

Dough

• 1/2 cup extra virgin coconut oil
• 1 cup erythritol
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 1/2 cup pastry flour

Cookie Sprinkles

• 1 tablespoon erythritol
• 1 1/2 teaspoon cinnamon (ground)

Instructions:

1. Cream together extra virgin coconut oil, erythritol, egg and vanilla. Sift pastry flour, baking soda and cream of tartar.
2. Combine flour mixture with wet ingredients and mix well.
3. Roll out dough and cut with a small round cookie cutter. Place on cookie sheet and sprinkle with erythritol and cinnamon mixture.
4. Bake at 375° F for 10 minutes or until golden brown.

Nutrition Facts (per serving):

• Calories 107
• Fat 5 grams
• Protein 1 gram
• Sodium 16 milligrams
• Carbohydrates 15 grams
• Fiber 0 grams