Keto Toasted Almond Butter Cookies (Print Version)
Nutty, crisp-edged treats with chewy centers made from toasted almond butter and almond flour.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/4 cups blanched almond flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsweetened toasted almond butter
05 - 1/3 cup granulated erythritol or monk fruit sweetener
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted and cooled
08 - 1 tsp pure vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, baking soda, and salt until well blended.
03 - In a large bowl, combine toasted almond butter, sweetener, egg, melted butter, and vanilla. Mix until smooth and creamy.
04 - Add dry ingredients to the wet mixture. Stir until a soft, cohesive dough forms.
05 - Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart. Flatten each cookie slightly with a fork, creating a crisscross pattern.
06 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are set.
07 - Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies prove that low-carb baking can actually taste incredible, not just acceptable
- The toasted almond butter creates a depth of flavor that makes them completely satisfying
02 -
- Overmixing the dough can make these cookies tough, so stop as soon as the flour disappears
- The dough might seem slightly softer than traditional cookie dough, but this is normal and necessary for the right texture
03 -
- Weigh your almond flour instead of using cup measurements for the most consistent results
- Let your melted butter cool completely before adding it to prevent scrambling the egg