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white plate with snickerdoodle crescent rollups

Snickerdoodle Crescent Rollups


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Ingredients

Scale
  • 1/4 cup coconut oil
  • 3 ounces of plain greek yogurt
  • 1/4 cup Stevia or Xylitol
  • 1/2 tsp pure vanilla extract
  • dash of sea salt (approx 1/16 tsp)
  • 3/4+ cup Almond Meal/Flour
  • Unsweetened Almond milk (for brushing rolls)
  • 1 Tbsp Xylitol
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg

Instructions

  1. Beat coconut oil and greek yogurt in a large bowl with an electric mixer for 30 seconds.
  2. Add Xylitol, vanilla, and salt and continue to beat until mixed.
  3. Slowly add almond meal/flour as you continue to beat the mixture – a dough will form.
  4. Divide the dough into 2 round portions. Cover and chill in refrigerator for at least 1 hour.
  5. Once dough is chilled preheat oven to 350 degrees F.
  6. With a lightly floured surface, roll each ball of dough into 7-in rounds. Lightly brush with milk to assimilate flour into dough.
  7. Combine Xylitol, cinnamon, and nutmeg. Lightly sprinkle mixture evenly over dough.
  8. Cut each round into 8 wedges. Roll up each wedge starting with the wide end. Place cookies 1-in apart on a cookie sheet to bake.
  9. Bake for 14-16 minutes.

Notes

Please note that Xylitol can be toxic to animals so keep this ingredient away from your pets.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American