Low Carb Snickerdoodles

1 3/4 cups soya flour
1/2 cup almond flour
1/2 cup oat flour
1 cup (1/2 lb.) unsalted butter
1 3/4 cups Splenda
2 eggs
2 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

Topping Mixture:
1/4 cup Splenda
1 Tbs cinnamon

Preheat oven to 350°F.
Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside.

With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for
3 minutes. The color should lighten noticeably. Add the eggs one at a time and blend one
minute after each is added.

Stop and scrape down the sides of the mixing bowl at any time during this process when
necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20 seconds
after each addition.

For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl.
Using a fork or a wire whisk, blend well to evenly combine the two.

Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat
the cookie and place at least one inch apart on cookie sheet. Bake for 12 to 15 minutes.

Makes 30 cookies. Approx. 1.5 carbs per cookie.