On occasion, a reliable and tasty basic cookie recipe that’s remade to be keto-friendly can be useful when you need to bake something for the kids’ class but don’t want to pump the already energetic kids full of refined sugar, when you’re having guests over that might expect or appreciate dessert, or when you want a nostalgic rainy- or snowy-day activity that perfumes the kitchen with melted butter and toasted sugar. Let the kids help by imprinting the dough with their favorite cookie cutters, icing with melted coconut butter, and decorating the cookies with dark chocolate chips or trimmed pieces of fresh or dried fruit. If you aren’t able to use the sweeteners suggested in this recipe, you can swap in coconut or cane sugar (the carbs will change if you do so, of course).
Prep Time: 20 minutes
Chill Time: 1 hour
3 Tbsp. Salted butter, softened
3 Tbsp. Granulated Monkfruit Sweetener or Granulated Swerve
1/2 tsp. vanilla extract
1 cup finely ground almond flour
1 Tbsp. coconut flour
1 egg white
Melted coconut butter, optional, for icing
Cream the butter, sweetener, and vanilla extract together in a bowl. Mix in the almond flour and coconut flour. Crack the egg white into the bowl and mix until a dough forms.
Let the dough rest for 1-2 minutes, then form it into a ball and wrap the ball in plastic wrap. Refrigerate the dough for at least one hour.
Preheat your oven to 325 degrees Fahrenheit.
Roll the dough out between two pieces of parchment paper until the dough is a little thicker than 1/8”. Remove the top piece of parchment paper and put the bottom piece with the dough on a baking sheet.
Use cookie cutters to cut out shapes and carefully peel away excess dough. Roll out the remaining dough and repeat until all of the dough is cut into shapes. The dough should make 8 good-sized cookies.
Bake the cookies at 325 degrees for about 7 minutes, or until the undersides and edges of the cookies begin to brown. Allow the cookies to fully cool before removing them from the pan.
Is using icing: Melt the coconut butter by pouring warm water from a recently boiled kettle into a bowl (fill about halfway up the sides of the bowl). Place the coconut butter jar in the warm water. The water should go about halfway up the outside of the jar. Allow the jar to sit in the warm water for a bit, then stir the coconut butter until it becomes runny and spreadable.
Ice the cookies with coconut butter, if desired, and top with any other little toppings you’d like.
Makes 8 cookies.
Nutrition Information per serving (per cookie, without coconut butter):
Calories: 157 Total Carbs: 3 grams Net Carbs: 2 grams Fat: 12 grams Protein: 4 grams