SINGLE SERVE FROSTED SNICKERDOODLE
COOKIE
A soft, thick and chewy sweet cinnamon snickerdoodle cookie you can make quickly for breakfast or anytime you want a cookie or something sweet. Having recipes like this on hand can be a lifesaver on this diet. It is not always easy especially if one is suddenly faced with cravings. This recipe can be a lifesaver when there is nothing for breakfast that appeals. This makes a nice change of pace instead of eating large eggs as per usual. This snickerdoodle cookie recipe has come to my rescue a couple of mornings in a row.
A sweet, creamy frosting is the icing on the cake or cookie in this case. It makes the cookie extra special and is highly recommended to elevate this cookie.
Do not overcook these cookies or they will become dry. I would try 40 seconds and then cautiously add 5 seconds at a time more until all wetness has disappeared on top of the cookie.
Snickerdoodle cookies are a classic like my Peanut Butter Cookies or Low-Carb Toll-House Chocolate Chip Cookies.
These cookies are pillowy soft and chunky and quite amazing to get that result using the microwave oven for a snickerdoodle cookie made in a jiffy!
I made these cookies 2 or 3 mornings in a row to enjoy with my tea or if you prefer, coffee. Delicious! Instead of sprinkling with pure cinnamon, you could make a cinnamon sugar mixture with sweetener and keep it in a container to sprinkle an 1/8 teaspoon of cinnamon sugar coating on these cookies.
I didn't add salt to this cookie as the butter contains some and you don't want the salt to compete with the cinnamon flavor. Did you know that we mimic brown sugar with a small amount of molasses added to a recipe. If you like you can add an 1/8 tsp vanilla extract.
It is good to have some cookie recipes that are single serve or single scoop. The powdered sugar in these cookies is a powdered sweetener - you choose. These cookies are best eaten at room temperature. If you want to make a small batch of these cookies, you can make it in multiples of this recipe. If using unsalted butter, add a titch of salt.
The dry ingredients are just the Bake mix of choice and powdered sweetener. The cinnamon gets sprinkled on the cookie once formed and before nuking. It is like a giant sugar cookie with a cinnamon flavor. The cream cheese frosting takes this cookie over the top and makes it more special.
INGREDIENTS:
1 tbsp butter, melted (15 mL)
3 tbsp Gluten-Free Bake Mix 2, OR (45 mL)
Keto Bake Mix (1 tsp more)
2 tbsp powdered sweetener (30 mL)
1/8 tsp cinnamon (0.5 mL)
1 tbsp of 1 beaten egg (15 mL)
1/8
tsp cinnamon (0.5 mL)
Frosting:
2 tsp spreadable cream cheese (10 mL)
Liquid sweetener, to taste – usually just 1 drop
Sprinkle of cinnamon
INSTRUCTIONS:
In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and powdered sweetener. Stir in melted butter and egg. Place a small square of parchment paper on a side plate. Form a cookie shape with the cookie dough on top of the parchment paper. Sprinkle with cinnamon. Nuke about 50 seconds until no wetness remains.
Frosting: In small bowl, nuke spreadable cream cheese, add
liquid sweetener and mix. Spread over cookie
and sprinkle with a little cinnamon.
Yield: 1 serving
1
serving
252.6
calories
6.4
g protein
22.8
g fat
0.1 g fiber
4.9
g net carbs