Instructions

1. Mix the dry ingredients in a large mixing bowl.
2. Then, pour the melted coconut oil over the dry mixture and mix well.
3. Add the eggs and vanilla extract to the batter.
4. Use a hand mixer to mix the cookie dough.
5. Let the dough set for 3-5 minutes. This allows the coconut flour to absorb the liquid in the batter.
6. Make the cinnamon sugar coating by mixing three tablespoons of erythritol and two tablespoons of ground cinnamon together in a small bowl.
7. Line a cookie sheet with parchment paper or a silicon baking mat and preheat the oven to 350 °F.
8. Use a tablespoon or cookie scoop to scoop the cookie dough onto the cookie sheet. Use the palm of your hand and roll the cookie dough ball into a smooth round ball. Next, roll the cookie dough balls into the cinnamon sugar mixture. Place the coated cookie dough balls on the cookie sheet. Repeat with the rest of the cookie dough.
9. Use a measuring cup to press the cookies and flatten the tops of the cookies.
10. Bake the keto snickerdoodles in the oven for 10-12 minutes or until the cookies are lightly golden brown.
11. Remove the cookie sheet from the oven and let the cookies cool before storing them. This is important because the cookies will crumble apart if you touch them while they’re warm. The texture of the cookies will also change as they cool. They will have crisp edges and a chewy center, just like traditional snickerdoodle cookies!
12. Store leftover cookies in an airtight container for up to 7 days.