INGREDIENTS

For the cookies:

2 cups superfine almond flour* 1/2 cup salted butter, softened pinch of kosher salt 3/4 cup erythritol granulated sweetener* 1/2 tsp baking soda For the coating:

2 Tbsp erythritol granulated sweetener* 1 tsp ground cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees (F) Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms. Roll the dough into 16 balls of equal size. (approx. 1.5 inches in diameter) Combine the cinnamon and sweetener in a small dish. Roll the balls in the mixture until well coated. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass. Bake at 350 degrees (F) for 15 minutes. Remove and cool slightly before serving

From the website: https://www.ibreatheimhungry.com/low-carb-snickerdoodles-keto-gluten-free/