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Swanson Blog / Real Food / Recipe Section

Mini Snickerdoodles

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monterey beer bread

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



Cookie Sprinkles


  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

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