White Chip Snickerdoodles

White Chocolate Chip Snickerdoodles

Yield: 14 cookies
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 30 minutes
  • Total Time: 55 minutes


  • ½ cup plus 2 tablespoons Bake Believe® White Baking Chips, divided
  • 1 stick unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 ¼ cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¾ cup plus ¼ cup Swerve, divided
  • ½ teaspoon salt
  • 1 tablespoon cinnamon


  1. Preheat the oven to 350°F.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, cream the butter until fluffy.
  3. Add the egg and vanilla and beat, once more, until softened.
  4. In another medium bowl, whisk together the almond flour, baking soda, cream of tartar, ¾ cup of Swerve, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the ½ cup white chips.
  7. Roll the dough into 1 ½-inch balls and set aside.
  8. In a small bowl, stir together the remaining ¼ cup Swerve and 1 tablespoon cinnamon until well combined.
  9. Roll the balls of cookie dough in the cinnamon-Swerve mixture until fully coated.
  10. Place the balls on the cookie sheet, allowing 2 inches of space between them.
  11. Using the remaining 2 tablespoons of white chips, press a few chips into the top of each ball of dough.
  12. Chill the dough for 15 minutes in the refrigerator.
  13. Bake the cookies until browned around the edges and puffed in the middle, about 12 minutes.
  14. Set the cookies aside to cool completely on the cookie sheet, about 20 minutes. The cookies will firm up as they sit.
  15. Store in an airtight container at room temperature for up to 1 week.