Easy Keto Holiday Thumbprint Cookies
Easy Keto Holiday Thumbprint Cookies
This recipe is designed to teach everyone how to make easy keto holiday thumbprint cookies.
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Servings: 22 cookies
Ingredients
- 56 grams coconut flour (1/2 cup)
- 5 grams baking powder (1tsp)
- 1/4 tsp salt
- 1/2 cup room temperature butter, softened
- 25 grams brown monkfruit sweetener or brown sugar sweetener of choice (2TBS)
- 38 grams granulated monkfruit sweetener or granulated sweetener of choice (3 TBS)
- 2 large room temperature eggs
- 1 tsp vanilla extract
- few drops gel food coloring, optional
- 7 large keto marshmallows or add-ins of choice
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. Sift all the dry ingredients except the sweeteners into a medium bowl until there are no lumps. Set aside. Beat the sweeteners and butter in a large mixer bowl on medium speed for 1 minute or until creamy.
- Beat in the eggs and vanilla until fully combined. Turn the mixer on low. Gradually add the bowl of dry ingredients to the wet ingredients. Allow the dry ingredients to beat in after each addition. Once fully added beat together until a smooth dough forms.
- Leave as is or stir in a few drops of gel food coloring. Scoop dough out 1 TBS spoon at a time onto the prepared baking sheet. Leave space between each scoop. roll each scoop into a smooth ball. Use thumb or back of a teaspoon and press a "well" in the center of each dough ball.
- Make sure the dough stays smooth at all times. Cut each marshmallow into 3 portions. Place one portion into the "well" in the center of the cookies. Bake in preheated oven at 350 degrees for 10 to 12 minutes or until golden. Once cooked remove from the oven and allow to cool on the pan at least 5 minutes to firm up.
- Once form transfer to a wire rack and cool completely before decorating and serving.