Keto Cinnamon Vanilla Butter Cookies (Print Version)

Crisp, buttery almond flour cookies with warm cinnamon and vanilla. Low-carb, gluten-free, and ready in 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup erythritol or preferred keto sweetener
04 - 2 tsp ground cinnamon
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1 large egg, room temperature
09 - 1 1/2 tsp pure vanilla extract

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt until well blended.
03 - In a large bowl, beat the softened butter until creamy. Add the egg and vanilla extract; beat until smooth and fully incorporated.
04 - Gradually stir the dry mixture into the wet mixture until a soft, pliable dough forms. Mix gently to avoid overworking.
05 - Scoop tablespoon-sized amounts of dough and roll into balls. Place on the prepared baking sheet, spacing 2 inches apart to allow for spreading.
06 - Flatten each ball slightly with your fingers or the tines of a fork to create an even thickness.
07 - Bake for 12-15 minutes, until the edges are lightly golden and the centers are set.
08 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and develop their crisp texture.

# Expert Advice:

01 -
  • The texture is incredibly crispy on the edges while staying tender in the middle, exactly what a cookie should be
  • They come together in under 30 minutes, which is dangerous because I find myself making them twice a week now
02 -
  • The dough might feel a bit crumbly at first, but keep working it and it will come together beautifully
  • These cookies firm up considerably as they cool, so do not worry if they seem slightly soft when you first take them out
03 -
  • Measure your flours by spooning them into the measuring cup and leveling off, rather than scooping directly, which can pack them down
  • Let your butter soften naturally on the counter rather than microwaving it, which can melt it unevenly and affect the final texture

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