Recipe Categories
Recipe Categories
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Snickerdoodles |
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30 servings |
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preconditions: Preheat oven to 350°F.
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| Ingredients: |
1 3/4 cups soya flour
1/2 cup almond flour
1/2 cup oat flour
1 cup (1/2 lb.) unsalted butter
1 3/4 cups Splenda
2 eggs
2 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Topping Mixture Ingredients:
1/4 cup Splenda
1 Tbs cinnamon |
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Preparation Method: |
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- 1
- Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and
salt. Set aside.
- 2
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With a hand held mixer or the bowl of a standing mixer, cream the butter and
Splenda for 3 minutes. The color should lighten noticeably. Add the eggs one
at
a time and blend one minute after each is added.
- 3
-
Stop and scrape down the sides of the mixing bowl at any time during this
process when necessary to mix thoroughly. Blend in the flour mixture in 3
parts, mixing at least 20 seconds after each addition.
- 4
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For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a
small
bowl. Using a fork or a wire whisk, blend well to evenly combine the two.
- 5
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Roll the cookie dough into walnut size balls and drop into the topping
mixture
roll to coat the cookie and place at least one inch apart on cookie sheet.
- 6
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Bake
for 12 to 15 minutes.
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Carbs:
Approx. 1.5 carbs per cookie
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