Vegan Butter Cookies are a low-carb, easy-to-make snack that merges traditional buttery flavor with vegan, plant-based goodness. These cookies are good, crisp on the surface and a little tender inside; therefore, they are ideal for anyone in both a vegan and a keto lifestyle. Vegan Butter Cookies are prepared using almond flour, vegan butter, and a keto-friendly sweetener, which makes them melt in your mouth without refined sugar and grains.
STATS
- Calories: 95 per cookie
- Serving size: 1 cookie
- Cook time: 12 minutes
- Preparation time: 10 minutes
- Cuisine: American
- Total time: 22 minutes
- Course: Dessert, Snack
- Cuisine: Vegetarian, Low-Carb, Ketogenic.
- Yield: 18 cookies
EQUIPMENT
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or whisk
- Baking sheet
- Parchment or silicone baking paper.
- Cooling rack
INGREDIENTS
- Two cups of almond flour
- ½ cup softened vegan butter
- One quarter cup of powdered monk fruit sweetener or erythritol
- 1/2 a teaspoon of salt One tablespoon of vanilla essence
INGREDIENT NOTES
Almond flour:
- Delicate almond flour is best; it gives the baked good a fine texture. Cookies are too grainy using almond meal.
Vegan butter:
- Softened vegan butter is used to provide the buttery taste and also keeps the cookies soft. Coconut oil may, however, butter is the tastiest.
Sweetener:
- To make it keto-friendly, use powdered erythritol or monk fruit. Granulated sweeteners are not as easily dissolved and should be avoided.
Vanilla extract:
- It provides a warm touch and balances out the almond taste.
Salt:
- A pinch brings into perspective the sweetness and improves flavor.
INSTRUCTIONS
- Set your oven to 350°F (175°C).
- Decorate a baking sheet using foil paper.
- Using a hand mixer in a bowl, blend vegan butter and erythritol powder until smooth and fluffy.
- Put salt and vanilla extract together and combine.
- Add in the almond flour slowly. Mix till a dough forms.
- The dough must not be sticky but soft.
- Divide the dough into 1-inch balls and put them on the baking sheet. Flake with a palm or fork.
- Until the sides are golden, bake for 10 to 12 minutes.
- Take them out of the oven and allow cookies to cool on the sheet for 5 minutes, then put them on a cooling rack.
- Allow to cool completely.
- They firm up as they cool.
SERVING SUGGESTIONS
- Serve with almond milk or a cup of hot tea.
- Serve with fresh berries as a light dessert.
- Before serving, add more powdered sweetener to get the appearance of a bakery.
- Put on holiday trays together with other keto-friendly desserts.
TIPS
- Under-baking is better; cookies harden during cooling.
- To make it more nutty, add a hint of almond extract.
- Roll the cookies evenly to bake them at an equal rate.
- Add in some sugar-free vegan chocolate cognosacs for chocolate lovers.
STORAGE INFORMATION
Fridge:
- Keep in an airtight jar/box for no more than 7 days.
Freezer:
- Freeze baked cookies to last not more than 2 months. Serve after letting it thaw at room temperature.
FAQs
Is coconut flour acceptable as a substitute for almond flour?
- No, coconut flour retains more liquid, and it alters the texture. Stick to almond flour.
Can I make these nut-free?
- You may have a try of sunflower seed flour though the flavour and colour may change.
Do these cookies spread during baking?
- Not much. Roll the dough into the desired shape before baking to make the traditional cookies.
May I freeze the dough, rather than bake it immediately?
- Yes, make the balls, freeze, and then bake, without defreezing the balls. Add 1-2 minutes to the bake time.
Nutritional information (per cookie)
Calories: 95
Carbohydrates: 3 g
Fiber: 1 g
Net Carbs: 2 g
Protein: 2 g
Fat: 9 g
Sodium: 35 mg
Calcium: 20 mg
Iron: 0.5 mg
Potassium: 25 mg
Serving size: 1 cookie
