Ingredients for - Keto Snickerdoodle Shortbread Cookies
How to cook deliciously - Keto Snickerdoodle Shortbread Cookies
1 . Stage
Preheat oven to 350º and line a large baking sheet with parchment paper.
2 . Stage
In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.
3 . Stage
Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3" thickness. Transfer to the refrigerator to chill for 15 minutes.
4 . Stage
When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2" rounds. Roll edges in shredded coconut and place 1/2" apart on prepared baking sheet.
5 . Stage
Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.