Cookies - Soft Baked Cookies & Cream Cookies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients:
1 cup Cookies and Cream Keto Chow *note: this is a cup, not a scoop
2 tablespoons coconut flour
1 teaspoon baking powder
1/2 cup unsalted butter (1 stick)
1/2 cup granulated sugar-free sweetener erythritol for shaped cookies/allulose for
soft baked
1 large egg
1 teaspoon pure vanilla extract
|
|
Directions: |
Directions:1. Preheat oven to 350 degrees.
2. Whisk together the Keto Chow, coconut flour, and baking powder in a small mixing
bowl and set aside.
3. Place the butter in a large mixing bowl and beat with an electric mixer until it is
light and fluffy.
4. Beat in the sweetener.
5. When the sweetener is completely mixed with the butter, add the egg and the
vanilla extract.
6. Beat the mixture until the egg is completely mixed with the butter and sweetener.
The mixture will look grainy and separated.
7. Add half of the dry ingredients to the bowl and blend. When that is fully combined,
add the rest of the dry ingredients.
8. Beat on low speed until it is completely combined and creates a stiff dough. It
should start to come together into a ball.
9. Scoop balls of dough that are about a tablespoon each onto an oiled cookie sheet,
spacing them approximately two inches apart.
10. Bake at 350 degrees for 10-12 minutes until the cookies have puffed slightly and
are just beginning to turn golden brown around the edges.
****************************
1. To make cut-out cookies: chill the dough for approximately 30 minutes, roll it out
between two sheets of oiled parchment paper to about 1/4 inch thickness and cut
into shapes with your favorite cookie cutters.
2. Reroll the scraps and repeat.
3. Place on an oiled cookie sheet and bake at 350 for 8-10 minutes until the cookies
are just beginning to turn golden brown around the edges. Don’t overbake or the
cookies will become dry.
4. This will yield approximately 10-12 cookies based on the size of your cookie
cutters |
|
Personal
Notes: |
Personal
Notes: Notes
Please Note: This recipe calls for one measuring cup of Keto Chow powder, not one scoop.
Note about sweeteners: I tested this recipe with both an erythritol blend and with allusose. They both worked and gave good results. They erythritol resulted in a slightly sweeter cookie and is easier to roll out and shape. The allulose yielded a cookie that was a bit more soft and chewy.
I am really excited about these cookies! They are the best cookies I have
made since going keto. They are soft, tender and lightly sweet. They
really behave and taste like traditional cookies and they are so easy to
make. Everyone who tried them loved them! Have fun with this recipe
and make it your own. Add your favorite sugar-free chocolate chips,
chopped nuts, or seeds, or use sugar-free jam to make thumbprint cookies. You can even roll the
dough out and use cookie cutters to cut out perfect cookies!
Nutrition
Serving: 1cookie (15 grams) |
Calories: 50.1kcal | Carbohydrates: 4.9g | Protein: 2.5g | Fat: 4.2g | Net Carbs: 0.26g
|
|
This recipe for Cookies - Soft Baked Cookies & Cream Cookies is from