Snickerdoodle Ice Cream Sandwiches (Edit recipe)

colleenshealthylife

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203 followers

The snickerdoodle cookies themselves are SO soft and chewy. They're high protein, low sugar, and gluten free!

Paired with some coconut vanilla ice cream, a drizzle of caramel, and it's a match made in heaven 👌🏻

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PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 7

Ingredients

For Coating

.25 cup Swerve Granular (sugar substitute), *
1 tsp Ground Cinnamon

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all cookie ingredients together, then refrigerate dough for 15-20 minutes
Roll dough into balls. I got 14 cookies
Dip in sugar / cinnamon coating
Place on baking sheet lined with parchment paper and slightly press down
Bake at 350 for 11-12 minutes
Let cool for 5 minutes, then move to cooling rack to finish cooling
Cookies will be very soft until fully cool
Slice a pint size ice cream and layer ice cream between 2 snickerdoodle cookies
Sprinkle with remaining cinnamon sugar coating
Enjoy!

Notes

Can sub brown or coconut sugar for Swerve sugar substitue Can sub organic cane sugar for Swerve granular substitute can sub vanilla protein powder for snickerdoodle, or replace with 2 tbsp coconut flour

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	19 g
Carbohydrates:	16 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	180 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.