These Keto Vanilla Cookies pair perfectly with a cup of tea or a mug of your favorite coffee. They are buttery and crisp with the sweetness of vanilla in every bite.
One of my favorite things to do is bake. I find it relaxing and enjoyable. As I type this I have a perfectly clean kitchen downstairs (which doesn't happen too often) and I'm dying to go mess it up. A sink free of dishes is just begging for the next baking project to start.
These almond flour cookies hit the spot both tastewise and for baking enjoyment.
Cookie Dough Ingredients:
⅓ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
xylitol, ground into a powder (or another powdered sweetener)
How to Make Keto Vanilla Cookies
These take just a few minutes to make. Simply process the ingredients in a food processor for a minute or two until the dough comes together in a ball.
Then scoop the dough or make shapes with cookie cutters.
Can I Freeze These Keto Vanilla Cookies?
Yup! With Christmas coming I want to get a few dozen cookies into the freezer to pull out for when we decorate our tree, have family or friends over, or just want a treat along with a mug of hot chocolate.
How to Make Vanilla Cut Out Cookies
I decided to try this dough to make cut out sugar cookies. And it worked. Sort of.
Instead of the traditional method of cutting them out and them moving to the cookie sheet you need to remove the dough between the shapes. It is too soft to move the shapes. But if you don't mind trying this reverse method they held their shape while baking and were delicious.
Other Keto Cookies for Christmas:
Jam Thumbprint Low Carb Cookies
Flourless Peanut Butter Cookies
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- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 2 teaspoon vanilla
- Preheat oven to 350.
- Combine the dough ingredients in the food processor and pulse until well combined.
- To make round cookies: Divide into 20 balls and put on a parchment-lined baking sheet. Press down with your fingers.
- To make cut out cookies: Roll the dough out between two sheets of parchment paper on top of a cookie sheet. Remove the top sheet. Make shapes in the dough 1-2 inches apart. Remove the dough in between the shapes. Repeat with remaining dough. ***
- Bake for 14-18 minutes or until lightly browned around the edges. Cool completely.
- Stir together the ingredients for the icing. Spread on the cooled cookies. Set them on waxed paper and refrigerate to harden the icing so they can be stacked.
Originally Published November 16, 2017. Revised and Republished July 13, 2019.
Hi carolyn in England here, please can you tell me how many grams is a stick of butter, thank you
Sure. I just googled it. 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.
Made these using a mixer and rolled them into balls. Super easy, didn’t even bother to ice. Just wished they were crispy.
They get crispier when chilled. And also if you make them thin before baking.
Taryn has aòready answered, anyway my humble suggestion to have crispier cookies: you could try using erythritol instead of xylithol, since this one tends to make cookies chewier.
Two questions as these look so yummy!
1. I only have a 3 cup size food processor. Do you think this would work?
2. Could you use lemon juice or lemon extract to make these lemon flavored?
I appreciate your help!
I think a 3 cup food processor would be big enough. I would sub lemon extract for the vanilla and add some zest to the icing. 😀
Wow! Such a quick and easy recipe to put together! I made these this morning and love how quick they came together in the food processor! So yummy! Thanks!
I am out of almond milk and I was wondering if I can do 1 tbsp. of half and half instead?
Thank you for this recipe! About the only way I can stand almond flour, is in desserts. (I use sesame seed flour instead, whenever I can) These cookies turned out great. If I had used almond flavoring instead of vanilla, they would have tasted just like Swedish almond flavored spritz. Of course, since I'm a brat, I had to make some teensy (ahem) "adaptations": I used softened butter, because I used my stand mixer instead of my food processor. I had monk fruit/erythritol sweetener, which I don't really like, so I used splenda that measures just like real sugar, and as every recipe with artificial sweetener in it tastes way too sweet to me, I used half of the equivalent amount. Also, I am NOT glucose intolerant, so I added 1 tablespoon of vital wheat gluten, to give the cookies a little extra body. (I assumed that's what the gelatin was for, but I used that, too. I powdered some splendid in my 1 cup mini food processor, for the frosting, and added less than 1/8 teaspoon of xanthan gum, to give it a little stability.
When I make them again, I'll use even less sweetener in the cookies, and maybe I'll add an egg, to ameliorate the sandy texture, and make them more smooth. I had no trouble with them being too crumbly to shape; maybe because I used softened butter. I don't know. Anyway, thank you SO MUCH! You've got the best dessert recipes on the web! (Brownies were delish!)
GLUTEN intolerant, not glucose.
So glad you liked them! 😀
I tired to make these, but the dough is just powder. There is nothing to hold it together. Kinda bummed wasting all those ingredients.
The dough comes together in the food processor. You have to process for a full minute or two. I've made this dough at least a dozen times. It looks like crumbs but then forms a ball.
Maybe I didn’t do it long enough. I added an egg and it was perfect. Taste is amazing!
Great! I'm so glad you didn't throw out the ingredients. They are crisper without an egg but delicious either way 🙂