Soft Baked Keto Cookies & Cream Cookies

Step 1

Preheat oven to 350 degrees.

Step 2

Whisk together the Keto Chow, coconut flour, and baking powder in a small mixing bowl and set aside.

Step 3

Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.

Step 4

Beat in the sweetener.

Step 5

When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.

Step 6

Beat the mixture until the egg is completely mixed with the butter and sweetener. The mixture will look grainy and separated.

Step 7

Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.

Step 8

Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.

Step 9

Scoop balls of dough that are about a tablespoon each onto an oiled cookie sheet, spacing them approximately two inches apart.

Step 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.

Step 11

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.

Step 12

Reroll the scraps and repeat.

Step 13

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.

Step 14

This will yield approximately 10-12 cookies based on the size of your cookie cutters.