KETO SUGAR COOKIES

INGREDIENTS:

COCONUT FLOUR SUGAR COOKIES:

• 1/3 cup Unsalted butter (softened; or coconut oil for dairy-free)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 2 large Eggs
• 1/2 tsp Vanilla extract
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt
• 1/2 cup Coconut Flour
• 1/4 tsp Xanthan gum (optional, for chewier, sturdier, and less crumbly cookies)

OPTIONAL TOPPINGS:

• 2/3 recipe Keto Cream Cheese Frosting
• 4 tsp Sugar-free sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper.
2. In a deep bowl, use a hand mixer to beat together the butter and sweetener, until fluffy.
3. Beat in the eggs, vanilla, baking powder, and sea salt.
4. Gradually beat in the coconut flour.
5. Sprinkle (don’t dump) the xanthan gum over the cookie dough, then beat in. Let the cookie dough sit for a few minutes to thicken.
6. Baking option 1:Use a small cookie scoop to scoop the dough onto the baking sheet. Flatten with your palm to 1/4 inch thick (they will not spread much during baking), keeping them at least an inch apart.Baking option 2:Form the dough into a ball and chill for 1 hour. Once the cookie dough is firm, remove it from the fridge and place between two pieces of parchment paper. Roll out to about 1/4-inch thick. Cut into shapes using cookie cutters. You can remove the excess dough away from the cut outs and just leave the cookies on the parchment paper, then slide onto the baking sheet. Alternatively, you can carefully use a thin turner to transfer the cutout cookies to the parchment lined baking sheet. Any cookie dough you tore away from the cutout, you can form a ball with it and roll out again to make more cookies.
7. Bake for about 7-8 minutes, until cookies start to firm up, but are still soft. (They won’t darken much, and don’t firm up fully until after they cool.) Remove from the oven and cool completely before moving or adding icing.
8. If you want cookies with frosting and sprinkles. You’ll use 2/3 of the entire batch for the cookies. Spread the frosting over the cookies (about 1.5 tsp (7.5 g) per cookie) and top with sprinkles (about 1/4 tsp (1.25 g) per cookie).