Keto Vegan Peppermint Cookies
How to Make It
Step 1
Preheat an oven to 350 F. Combine the almond flour, powdered sweetener, baking powder, and xanthan gum in the bowl of a stand mixer fitted with a paddle attachment until well mixed. In the meantime, prepare the liquid ingredients.
Step 2
Add the remaining ingredients. Blend on medium speed for 1-2 minutes until well mixed. The dough should be soft and pliable.
Step 3
Divide the dough in half and color one half with red food coloring. Mix well to combine the color. The color is optional!
Step 4
Roll each half into a log shape, then place them together. Roll them together to form a 16” long log. Cut into 16 pieces using a bench scraper or knife.
Step 5
Place each piece of dough onto a cookie sheet. Press them flat using the bottom side of a measuring cup or drinking glass. You may want to spread some coconut oil onto the surface of the pressing utensil to ensure a nonstick surface. Bake for 14-15 or until lightly golden, puffed, and cooked through. Allow the cookies to cool completely before removing them from the cookie sheet. Cookies will store in an airtight container for up to one week.
Ingredients
- Almond flour – 2 cup
- Powdered Erythritol (Icing Sugar) – 0.5 cup
- Baking powder – 0.5 tsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Almond milk – 0.25 cup
- Coconut oil – 0.25 cup
- Pure Peppermint Extract – 2 tsp