Low Carb Snickerdoodles

A cinnamon cookie treat for low carbers or people allergic to wheat flour. cooking time includes the chilling time.

In a mixing bowl beat butter with an electric mixer on.

Medium to high speed for 30 seconds.

Add about half the flour , the 1 cup splenda , the egg , vanilla , baking soda , and cream of tartar.

Beat until thoroughly combined.

Beat in the remaining flour.

Cover and chill for 1 hour.

Combine the 2 tablespoons splenda and the cinnamon in a small bowl.

Shape dough into 1 inch balls.

Roll balls in the splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.

Bake at 350f for 10 to 12 minutes.

butter, almond flour, splenda sugar substitute, egg, vanilla, baking soda, cream of tartar, ground cinnamon