Keto Vanilla Cashew Cookies (Print Version)
Crispy, nutty cashew butter cookies with rich vanilla flavor, perfect for keto 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 teaspoons pure vanilla extract
05 - 2 tablespoons unsalted butter, melted and cooled
→ Dry Ingredients
06 - 1 cup blanched almond flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon fine sea salt
→ Optional
09 - 1/4 cup sugar-free dark chocolate chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the cashew butter, sweetener, egg, vanilla extract, and melted butter. Beat until smooth and well incorporated.
03 - In a separate bowl, whisk together the blanched almond flour, baking soda, and fine sea salt until evenly distributed.
04 - Add the dry ingredient mixture to the wet ingredients and stir until fully combined. If using, gently fold in the sugar-free dark chocolate chips.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Flatten each cookie slightly using a fork or your fingertips.
06 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
07 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- That shattering crisp texture is almost impossible to find in keto baking, but these deliver it without fuss.
- Cashew butter brings a naturally sweet, buttery richness that means you need less sweetener overall.
02 -
- Erythritol based sweeteners can leave a slight crisp shell on top as they cool, which is completely normal and actually adds to the texture.
- The dough will seem soft at first but firms up after ten minutes of resting, so resist the urge to add more flour.
03 -
- Roll the dough balls between your palms until perfectly round before flattening, this small step gives you bakery worthy uniform cookies every time.
- Rotate the baking sheet halfway through baking if your oven has hot spots, the difference between perfectly golden and slightly overdone can be thirty seconds.