Keto Snickerdoodle Shortbread Cookies

 

Who doesn't love a good snickerdoodle?!  with the addition of shredded coconut and coconut flour for a hint of tropical flavor.

INGREDIENTS

2/3 c. almond flour

1/3 c. coconut flour 

1/4 c. Swerve powdered sugar

1 1/2 tsp. ground cinnamon

1/2 tsp. cream of tartar

1/2 tsp. kosher salt

1/2 c. coconut oil, melted

1 tsp. pure vanilla extract

3 tbsp. 

unsweetened shredded coconut 

DIRECTIONS

1. Preheat oven to 350º and line a large baking sheet with parchment paper. 
2. 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. 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. 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. Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.