Vanilla Espresso Butter Cookies (Print Version)
Buttery, crisp cookies with vanilla and espresso flavors—ideal low-carb treat for coffee lovers.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups blanched almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol or monk fruit sweetener
04 - 1/2 tsp baking powder
05 - 1/2 tsp sea salt
06 - 1 tbsp instant espresso powder
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 1 large egg, room temperature
09 - 1 tbsp vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Whisk almond flour, coconut flour, powdered sweetener, baking powder, sea salt, and espresso powder in medium bowl until uniform.
03 - Beat softened butter until creamy. Add egg and vanilla extract, mixing until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing until soft dough forms.
05 - Scoop tablespoon portions, roll into balls, place on baking sheet, flatten slightly with palm or glass bottom.
06 - Bake 12-15 minutes until edges are lightly golden.
07 - Cool completely on baking sheet before transferring to wire rack.
# Expert Advice:
01 -
- They achieve that perfect buttery shortbread texture while being completely sugar-free and gluten-free
- The espresso creates this sophisticated depth that makes them feel like a coffeehouse treat
02 -
- Underbaking slightly is better than overbaking because these continue firming up on the hot pan
- Coconut flour varies by brand, so if your dough feels too wet, add another teaspoon of almond flour
03 -
- Weigh your flour instead of using cup measurements, because too much coconut flour makes them dry
- If you only have granular sweetener, blend it with a teaspoon of the espresso powder before adding to the dough