Easy Keto Christmas baking cookie dough with variations for vegans. This dough can be used in a variety of ways with cookie cutters or molds or just use a scoop.
Almond Chocolate Cookies – Christmas Baking
Cookies / Snacks / Baking / Christmas
35 - 40 cookies
1/2 cup (95 grams) keto sweetener (erythritol)
1/3 cup (70 grams) vegan butter, softened
1 large egg
1-1/2 cups (150 grams) blanched almond flour
2 tablespoons (12 grams) cacao powder
1/8 teaspoon salt
Preheat oven at 330F (165C). If making spritz cookies, do not grease or add parchment paper to cookie baking pan or line with parchment paper. Cookies will not release for the spritz tool.
In a large bowl, add the butter, beat with an electric mixer on high for about 1 minute. Add sugar and beat until light, about 1 minute. Beat in almond flour, cacao powder, and salt until dough is fully combined.
Using a spritz cookie tool, add dough in canister and place cookies on to ungreased baking sheet. Bake for 10 – 12 minutes or until edges are golden brown. Remove from oven, cool in pan for 5 minutes, then transfer to wire rack for further cooling. Serve and enjoy!
Vegan option: replace egg with 2 tablespoon maple syrup
Non-Keto option: replace keto sweetener with regular sugar
Red Cookies: replace cacao powder with beet powder
Green Cookies: replace cacao powder with spinach or matcha powder