Keto Maple Cashew Butter Cookies (Print Version)
Soft, nutty maple cashew butter cookies made with almond flour and erythritol for low-carb, gluten-free snacking.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup unsweetened cashew butter
02 - 1/3 cup granulated erythritol or monk fruit sweetener
03 - 1 large egg
04 - 2 tablespoons coconut oil, melted
05 - 1 teaspoon vanilla extract
06 - 1 1/2 teaspoons maple extract
→ Dry Ingredients
07 - 1 cup almond flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together cashew butter, granulated erythritol or monk fruit sweetener, egg, melted coconut oil, vanilla extract, and maple extract until the mixture is smooth.
03 - Add almond flour, baking soda, and salt to the bowl. Mix until a uniform dough forms.
04 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on the prepared baking sheet, spacing each about 2 inches apart.
05 - Using the back of a fork, gently press each dough ball to flatten, making a crisscross pattern on top.
06 - Bake for 10 to 12 minutes, or until the edges are set and lightly golden.
07 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Nobody ever guesses these are low-carb, and the maple aroma makes your whole kitchen smell inviting.
- The recipe is quick—no mixers or chilling required, so you can have cookies ready in less than half an hour.
02 -
- If you take them out of the oven too soon, they may crumble apart, so patience is essential.
- I discovered folding in a handful of chopped cashews adds an amazing crunch and a bit of saltiness if you want more texture.
03 -
- If you want perfectly round cookies, re-shape just after flattening, but before baking.
- The crisscross fork marks help them bake evenly and look extra homey.