Low-Carb Cookies
These Low-Carb Cookies are a perfect vegetarian and paleo treat to satisfy your sweet tooth! This recipe is low-carb, keto, paleo, gluten-free, grain-free, dairy-free, vegetarian, and refined-sugar-free!
Servings: 20 cookies
Ingredients
- 1/3 cup 80mL coconut oil, room temperature
- 1/2 cup 104g vanilla bean ghee, room temperature or 1/2 cup (120mL) coconut oil, room temperature
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup 144g golden monk fruit sweetener
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 3 cups 336g almond flour
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper or silicone baking mat.
- In a medium-sized bowl, using an electric mixer, mix together coconut oil and ghee until well-combined. Add eggs and vanilla extract and mix again before adding monk fruit sweetener, baking soda, cream of tartar, and salt. Mix again until all ingredients are fully incorporated.
- One cup at a time, add almond flour to mixing bowl and mix again.
- Form dough into balls and lightly press down and place on prepared baking sheet (Note: cookies will spread when baking so be sure to place them about 2-3 inches apart. Use a second baking sheet if necessary).
- Bake cookies until edges are golden brown, about 15-18 minutes. Remove baking sheet from oven and allow cookies to cool completely before serving.
Notes
Storage: Store cookies in an airtight container in the refrigerator and eat within 3-5 days. Before eating, allow refrigerated cookies to sit at room temperature for 10-15 minutes to soften slightly.