Keto Christmas Cookies

How to make them:

• Cashew butter– Smooth and drippy cashew butter, with no added sugar. Be sure that it is a VERY smooth texture, otherwise, you won’t be able to mix it into a dough.

• Eggs– Room temperature eggs.

• Granulated sweetener of choice– Either monk fruit sweetener or erythritol.

• Baking soda– Helps the cookies stop from overspreading when they are baked.

• Sugar free candy buttons– The green and red candy buttons, to represent Christmas colors! Try Amazon for these, otherwise Whole Foods and Trader Joes usually have them.

The Instructions

In a large mixing bowl, add all your ingredients, except for the candy buttons. Mix until just combined. Using a rubber spatula, fold through the candy buttons. Cover the dough and refrigerate for 30 minutes, to firm up.

After 30 minutes, remove the dough from the refrigerator. Using a cookie scoop or large spoon, form 12 balls of dough and place them on a lined baking sheet. Bake the cookies for 12-15 minutes, or until the edges just begin to go golden. Remove from the oven and allow them to cool completely.

Substitution tips

Here are the tested substitutions for these cookies.

• Swap out the cashew butter– Use either almond butter or peanut butter instead.

• Make it nut free– Swap out the cashew butter for either sunflower seed butter or tahini.

• Make it without eggs- Swap out the eggs for ground chia seed. Start with 3 tablespoons and if the dough is too thin, add an extra tablespoon.

• Use traditional sugar– If you don’t follow a keto diet, you can use white sugar, brown sugar, or coconut sugar.

• Add other candy or mix-ins– Use any candy or chocolate chips instead.

How do you store cookies?

• To store: Leftover cookies will keep well at room temperature, in a sealed container, for up to 1 week. You can refrigerate them if you’d like them to be stored for longer.

• To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

Ingredients

• 1 cup cashew butter smooth and drippy * See notes

• 1 large egg ** See notes

• 2/3 cup granulated sweetener of choice erythritol or monk fruit sweetener

• 1 tsp baking soda

• 1/4 cup sugar free candy buttons only use the green and red ones *** See notes

Instructions

• In a large mixing bowl, combine all your ingredients, except for the candy buttons, and mix well. Using a rubber spatula, fold through the candy at the end.

• Cover the mixing bowl and refrigerate for 30 minutes.

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.

• Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to go golden.

• Remove the cookies from the oven and let cool completely.

Nutrition

Serving: 1Cookie | Calories: 131kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Sodium: 114mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g