Keto Almond Cookies (Vegan)
These nutty cookies are perfect for all diets! They’re vegan, paleo-friendly and completely free of flour.
Servings
18cookies
Servings
18cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees farenheight. Mix flaxseed and water together and set aside to let gel together to make a “flax egg.”
  2. To a large bowl, add the coconut oil, sugar, almond butter, vanilla extract, and almond extract. Cream together with a whisk till combined. Add in the flax mixture and whisk until shiny and fully incorporated.
  3. To the wet mixture, add the almond flour, salt, and baking powder. Mix until well combined.
  4. Line a cookie sheet with parchment paper or a silicone mat. Roll the dough into 2 tablespoon sized balls and spread (far) apart on the cookie sheet. Add extra almonds on top of the cookies if desired.
  5. Bake for 11-14 minutes (They won’t look done at the end, but they just need to finish baking on the tray once they come out). Enjoy!
Recipe Notes

*If you’d like a subtle coco-nutty taste use virgin coconut oil, but if you don’t want any coconut to come through, use refined coconut oil (refined vs virgin coconut oil).

**If you’re on a strict ketogenic┬ádiet, I you’ll want to use xylitol here because the carb count will be too high if you use sugar. If you still consume sugar and are okay with the higher carb count, however, feel free to use that.

 

 

Nutrition facts below are estimated for 1 of 18 cookies, accounting for cookies made into balls made 2 tablespoons in size. I calculated using pure cane sugar (not xylitol). If you are on a STRICT, LOW CARB KETO diet, I using xylitol or other sugar substitute will make the carb count lower for this recipe. I did not account for additional almonds on top.

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