Diabetics can finally enjoy desserts too with this Diabetic-Friendly Snickerdoodle Cookies! The recipe makes use of erythritol, a sugar substitute, that does not raise sugar levels. This tangy, chewy and cinnamon flavored cookies will definitely satisfy your dessert cravings.
🔴 Check the full recipe on how to make Diabetic-Friendly Snickerdoodle Cookies here:
¼ cup vegetable oil
¼ cup erythritol, preferably Splenda
⅛ tsp baking soda
⅛ tsp cream of tartar
¼ tsp vanilla
1 cup whole wheat flour
For Cinnamon Mixture:
1 tbsp ground cinnamon
1 tbsp erythritol, preferably Splenda
⬇️ How to make Diabetic-Friendly Snickerdoodle Cookies ⬇️
0:09 Preheat oven to 375 degrees F.
0:13 Sift together baking soda, flour, and cream of tartar. Set aside.
0:29 Cream together oil and erythritol until fluffy and double in volume.
0:42 Add in vanilla and eggs. Continue beating until fully combined.
0:56 Fold in the sifted flour mixture into the wet mixture until fully incorporated.
1:04 Cover and chill in the refrigerator for 1 hour.
1:13 In a small mixing bowl, combine Splenda and cinnamon.
1:28 Using an ice cream scooper, place 2 inches apart on an ungreased cookie sheet.
1:41 Sprinkle cinnamon mixture on top.
1:46 Bake in the oven for 10 minutes or until the edges are golden brown.
1:51 Transfer cookies to a wire rack to cool, then serve and enjoy.
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