Quick Keto Spritz Cookies (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make quick keto spritz cookies
Servings 44 cookies
Ingredients
- 118 grams coconut flour (1 cup)
- 125 grams granulated monkfruit sweetener or granulated sweetener of choice (2/3 cup) more or less according to taste
- 1/4 tsp salt
- 8 grams baking powder (2 tsp)
- 1/4 tsp xanthan gum
- 2 large eggs, room temperature
- 3/4 cup room temperature butter, softened
- 2 tsp vanilla extract or extract of choice more or less according to taste
- 1/4 cup warm water
Instructions
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
- Sift or whisk the dry ingredients into a large mixing bowl until there are no lumps
- Stir in the eggs until all the dry ingredients have been moistened. Stir in the butter and vanilla until fully combined. Stir in the warm water until fully combined and a soft dough has formed
- Scrape dough into the center of the bowl and form into a ball. Massage the ball about 30 seconds to test the texture of the dough. The dough should be lightly moist and should form a smooth ball
- Scoop dough out 1 TBS at a time onto the prepared baking sheets about 1 1/2 inches apart. Press and form the dough into desired shape and thickness
- Place the cookies into the preheated oven and bake 10-12 minutes or until golden
- Remove from the oven and allow to cool 15 minutes on the pan or until firm. Transfer to a wire rack and allow to cool completely
- Serve immediately. Store leftovers in an airtight container at room temperature up to 1 week