Low Carb Classic Vanilla Cookies
Indulge guilt-free with these irresistible Low Carb Classic Vanilla Cookies, a fragrant and buttery treat designed to satisfy your sweet tooth without derailing your keto or low-carb lifestyle. Made with almond flour and a hint of coconut flour, these cookies boast a tender crumb and rich vanilla essence, all while staying gluten-free and grain-free. A dash of erythritol keeps them perfectly sweetened without the sugar spike, while the creamy addition of unsalted butter ensures a melt-in-your-mouth texture. Perfectly crisped edges and golden hues make these cookies a delightful snack or dessert option, ready in under 30 minutes! Pair them with your favorite tea or coffee or serve them as a crowd-pleasing treat for holidays and gatherings.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Erythritol sweetener (or preferred low-carb sweetener)
- 1 large Egg
- 1 tablespoon Vanilla extract
- 2 tablespoons Almond milk (unsweetened)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the unsalted butter and erythritol sweetener until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until well combined. Scrape down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Add the almond milk to the dough and mix until it comes together smoothly.
Using a tablespoon, scoop small amounts of dough and roll them into balls. Place each ball on the prepared baking sheets, spacing them about 2 inches apart.
Using your fingers or the bottom of a glass, gently flatten each cookie ball to about 1/4 inch thickness.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 9.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 509 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
