Snowy Day Brown Sugar Soft (Print Version)

Soft, chewy cookies featuring almond flour and brown sugar substitute with a snowy sweet dusting.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Sweetener

05 - 2/3 cup brown sugar substitute (e.g., Swerve Brown or Lakanto Golden)
06 - 1/4 cup powdered erythritol (for dusting)

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1 large egg
09 - 1 teaspoon vanilla extract

# Step-by-step Instructions:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, baking powder, and salt in a medium bowl.
03 - In a separate large bowl, blend melted butter with brown sugar substitute until smooth, then whisk in the egg and vanilla extract.
04 - Gradually incorporate dry ingredients into the wet mixture, stirring until a soft dough forms.
05 - Scoop heaping tablespoons of dough and roll into balls, then arrange them on the prepared baking sheet, spacing about 2 inches apart.
06 - Gently press each dough ball flat using fingers or the bottom of a glass.
07 - Bake for 10 to 12 minutes until edges turn lightly golden.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Once cooled, generously dust the cookie tops with powdered erythritol to create a snowy appearance.

# Expert Advice:

01 -
  • These cookies stay soft and chewy for days, never turning dry or crumbly like some keto baked goods do.
  • The brown sugar substitute gives you that nostalgic molasses warmth without spiking your blood sugar.
  • Dusting them with powdered erythritol creates a snowy look that makes them feel festive and special.
  • You can mix the dough in under ten minutes with ingredients you probably already have.
02 -
  • Do not overbake these cookies or they will turn dry, pull them when the edges are just golden and the centers still look soft.
  • Let the melted butter cool for a minute or two before adding the egg, otherwise you will end up with scrambled bits in your dough.
  • The dough may feel softer than traditional cookie dough, but resist adding extra flour or the cookies will turn dense.
03 -
  • Use a small cookie scoop to keep the cookies uniform in size so they bake evenly.
  • If you want a crinklier top, skip flattening the dough balls and let them spread naturally in the oven.
  • For a deeper brown sugar flavor, let the dough rest in the fridge for 30 minutes before baking.

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