Name: Diabetic Snickerdoodle Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: Land O Lakes Butter Spread, Garlic & Herb; John Morrell Lard, Snow Cap; Sweet'N Low Sweetener, Zero Calorie; O Organics Stevia, Organic, Extract Blend; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Bob's Red Mill Super-Fine Natural Almond Flour; O Organics Coconut Flour; Lofthouse Sugar Cookies, Frosted, Mini, Patriotic; Sweet'N Low Sweetener, Zero Calorie

In a large bowl, beat all the ingredients together (except for the egg and vanilla).

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Add the egg and vanilla.
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Mix on low until well combined.
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Take a small amount of the dough, and form balls.

They should all be the same size in order to bake evenly.

In a separate, smaller bowl, combine sweetener and cinnamon for coating.

Roll each ball in the cinnamon "sugar" mixture.

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Line a baking sheet .
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Place the cookie dough ball on the baking sheet and smash it down with the back of your hand.

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Bake at 325°F for 15-17 minutes.
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Let cool on a cooling rack.
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Diabetic Snickerdoodle Cookies

Serves 20

15 mins prep

15 mins cook

30 mins total

What you need

Cookie Ingredients:

For Rolling Cookies

How to make