Keto Vanilla Walnut Butter Cookies (Print Version)
Rich, buttery vanilla walnut cookies with crispy edges. Low-carb, gluten-free dessert ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup granulated erythritol or preferred keto sweetener
03 - 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 large egg
07 - 2 tsp pure vanilla extract
→ Add-ins
08 - 3/4 cup chopped walnuts
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix together almond flour, erythritol, baking powder, and salt until well combined.
03 - In a separate large bowl, whisk together melted butter, egg, and vanilla extract until smooth.
04 - Add the dry ingredients to the wet mixture and stir until a dough forms.
05 - Fold in chopped walnuts until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with your fingers or a fork.
07 - Bake for 13–15 minutes, or until edges are golden and centers are just set.
08 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They bake in just 15 minutes and use pantry staples you probably already have on hand
- The texture is incredibly buttery and tender, nothing like the dry, crumbly keto cookies you might have tried before
02 -
- The dough will feel slightly soft and sticky, but that is normal for almond flour cookies and they will set up beautifully in the oven
- Removing the cookies from the oven when the centers still look slightly underbaked keeps them tender instead of hard
03 -
- Room temperature ingredients incorporate more easily, so let your egg sit out for 15 minutes before starting
- Weighing your almond flour instead of using measuring cups gives the most consistent results every time