For Christmas, these vegan keto almond flour cookies are a great treat. They're low in carbs, don't contain gluten, and taste great. Almond flour, coconut oil, and almond butter work together to make a chewy cookie with a nutty taste. Plus, they're simple to make and you can add things like shredded coconut that you like.
Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 1/4 cup erythritol or preferred sweetener. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt. 1/4 cup unsweetened shredded coconut optional.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, melted coconut oil, almond butter, erythritol, vanilla extract, baking soda, and salt. Mix until well combined. Fold in shredded coconut if using. Using a cookie scoop or spoon, portion out the dough and place onto the prepared baking sheet. Gently flatten each cookie with the palm of your hand. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy your vegan keto almond flour cookies!
Prep Time: 15 minutes
Cook Time: 12 minutes
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