Keto Snickerdoodle Cookie Bars made in one bowl with just eight ingredients. Grain-free, sugar-free snickerdoodle cookies are magically buttery and a lower carb take on the classic dessert.
While I pride myself on being chocolate’s number one supporter, I have such a wholehearted adoration for snickerdoodles that choosing between a snickerdoodle and a chocolate chip cookie is profoundly difficult.
Nearly impossible.
We’re talking blowout status. All four tires.
I’m eating twelve cookies that day. One of each the snickerdoodle and chocolate chip, because that’s just the right decision, and the other ten to quell the stress of having to decide.
Which is why I almost never put myself in such a precarious position.
Needless to say, snickerdoodle cookies are a classic for all parties involved. Roll a buttery, chewy, perfectly crispy cookie in cinnamon and sugar and the pleasure centers of your brain are AFIRE…all six cylinders.
You’d never guess these snickerdoodle cookie bars are grain-free!
I brought them to my brother’s house to give to my nieces and nephews and not only did they annihilate them, they didn’t realize the cookie bars weren’t made with regular flour.
And trust me, those kids know their cookies!
Here’s what you need to know in bullet point form.
Recipe Highlights:
- Sugar-free, low-carb and keto
- Grain-Free
- Easy to make dairy-free
- Rich, buttery, moist, cinnamony
- A classic feel-good treat
Let’s chat ingredients!
Keto Snickerdoodle Cookie Bars Ingredients:
Butter (or coconut oil): Providing that irresistible butter flavor and the fat portion of these bars. If you’re dairy-free, you can easily replace the butter with coconut oil and the bars will still taste amazing!
Egg: One egg helps fluff up the cookie bars for perfect texture.
Vanilla Extract: Providing a little dose of warmth, vanilla extract is always lovely to add to baked goods. It’s totally fine to skip it if you don’t have it on hand.
Almond Flour: The flour portion of the recipe! Almond flour when combined with butter (or coconut oil) has a chewy texture, just like regular cookies. It is a great low-carb alternative to regular all-purpose flour.
Sugar-Free Granulated Sweetener: I use sugar-free brown sugar for the cookie bars because it gives some extra richness and a little moisture. For the cinnamon and “sugar” topping, I use regular sugar-free granulated sugar for that iconic cinnamon and sugar texture and flavor. You can easily just go with regular granulated sweetener for both the cookie bars and the topping.
Baking Powder & Baking Soda: Used for leavening and crisping, we need both baking powder and baking soda to keep the cookie bars nice and hold-together-esque and also generate a delightful crisp around the edges.
Cinnamon: What makes snickerdoodle a snickerdoodle! We couldn’t possibly make them without cinnamon. Use cinnamon in both the cookie bars and the cinnamon and sugar topping for the best result.
Let’s bake a batch!
How to Make Keto Snickerdoodle Cookie Bars:
Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper (I used foil because I was out of parchment).
Add all of the ingredients for the cookie bars to a mixing bowl and mix well until a very thick, sticky dough forms (Note: the dough should look like regular cookie dough and all the “graininess” from the almond flour should be gone).
Transfer the cookie dough to the prepared pan and smooth into an even layer.
In a small bowl, stir together the sugar-free sweetener and cinnamon for the topping. Sprinkle a little over half of this mixture over the cookie bars.
Bake on the center rack of the preheated oven for 20 to 25 minutes. I go 20, turn the oven off then leave the cookie bars in the oven for another 5 minutes.
Remove the cookie bars from the oven and allow them to cool.
Tug on the parchment paper to pull the cookie bars out of the baking pan and transfer to a cutting board to cut them.
Slice and serve! You can sprinkle the remaining cinnamon and sugar mixture over the cookie bars if you’d like.
Enjoy these cinnamon and sugar buttery chewy little lumps of love!
Keto Snickerdoodle Cookie Bars
Ingredients
- 1 egg lightly beaten
- 1/2 cup butter or coconut oil melted and cooled
- 1 tsp pure vanilla extract
- 1 2/3 cups almond flour
- 1/3 cup sugar-free brown sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp sea salt
For Sprinkling:
- 1 1/2 Tbsp sugar-free granulated sweetener
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper (I used foil because I was out of parchment).
- Add all of the ingredients for the cookie bars to a mixing bowl and mix well until a very thick, sticky dough forms (Note: the dough should look like regular cookie dough and all the “graininess” from the almond flour should be gone).
- Transfer the cookie dough to the prepared pan and smooth into an even layer. In a small bowl, stir together the sugar-free sweetener and cinnamon for the topping. Sprinkle a little over half of this mixture over the cookie bars. Bake on the center rack of the preheated oven for 20 to 25 minutes. I go 20, turn the oven off then leave the cookie bars in the oven for another 10 minutes.
- Remove the cookie bars from the oven and allow them to cool.
- Tug on the parchment paper to pull the cookie bars out of the baking pan and transfer to a cutting board to cut them.
- Slice and serve! You can sprinkle the remaining cinnamon and sugar mixture over the cookie bars if you’d like.
Nutrition
More Keto Dessert Recipes:
Death By Chocolate Keto Brownies
Keto No-Bake Peanut Butter Cookie Bars
Blair
Tuesday 28th of September 2021
I was disappointed that these didn’t turn out well for me. I baked them 20 minutes but they were dry, crumbly and a little hard. The batter didn’t look like the pictures-mine was a bit more gooey? I’m not sure if it is because I used regular brown sugar instead of a sugar free version. The flavor turned out good but I can’t get past the texture. Bummer!
Julia
Wednesday 29th of September 2021
Hi Blair! What brand of almond flour did you use? I've noticed some almond flours are more absorbent than others which would account for the crumbliness if the dough was dry. In terms of the gooeyness, perhaps the bars needed to bake a little longer? I typically have mine in the oven for 30 minutes (as I mentioned in the post).