Our Brown Sugar recipe makes these cookies extra special, with a sweet, warm and caramel taste. These cookies are ultra-soft and chewy, perfect to satisfy your sweet tooth while keeping your blood sugar stable!
Prep Time: 10 minutes + 1 hour to chill in the fridge
Cooking Time: 20-22 minutes
¼ cup coconut oil, melted
¼ cup Keto maple syrup
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup Real Ketones Keto Brown Sugar
2 cups almond flour
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons Real Ketones Keto Brown Sugar
2 teaspoons plain & unsweetened almond milk
½ teaspoon pure vanilla extract
Add wet cookie ingredients (melted coconut oil, Keto maple syrup and pure vanilla extract) to a mixing bowl and whisk well together.
Add the dry cookie ingredients (Real Ketones Keto Brown Sugar, almond flour, baking soda and fine sea salt) to another bowl and mix well. Slowly stir it into the wet ingredients and stir until a thick dough has formed.
Place it in the fridge for at least 1 hour to chill and become firm.
Preheat the oven to 350 F (180 C).
Line a baking tray with parchment paper and scoop 1 tablespoon of dough per cookie, forming them into balls with your hands, and flattening a little with your hands. Place them on the baking tray 2” apart and bake for 10-12 minutes. They will be fragile when you remove them from the oven, transfer the piece of parchment paper with the cookies still on them to a cooling rack. Let them completely cool before glazing.
Whisk the glaze ingredients together and drizzle the cookies with the glaze.
Serve between 14, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 2