Ingredients
Method
- Preheat the oven to 325ºF and line baking sheets with silicone liners or parchment paper.
- In a large bowl, beat the butter with sweetener until light and fluffy, about 2 minutes. Beat in the eggs and vanilla extract.
- Add the almond flour, coconut flour, baking powder, and salt and beat until the dough comes together.
- Fill a cookie press with dough and fit with your plate of choice. Press cookies onto the prepared sheets.
- Bake the cookies 12 to 14 minutes, switching pan positions partway through. Cookies should be set but not browning much.
- Press keto-friendly sprinkles into the centers of the cookies immediately upon removing from oven. Let cool completely on the pans.
Notes
- Use room temperature butter and eggs: this helps create a smooth, emulsified dough that presses easily.
- Don't overmix the dough: beat just until combined to keep the cookies tender.
- If the dough is too stiff: let it sit at room temperature for 10-15 minutes to soften slightly before pressing.
- For a crispier cookie: bake for the full 14 minutes, ensuring they are just barely golden at the edges.
- Storage: store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough: beat just until combined to keep the cookies tender.
- If the dough is too stiff: let it sit at room temperature for 10-15 minutes to soften slightly before pressing.
- For a crispier cookie: bake for the full 14 minutes, ensuring they are just barely golden at the edges.
- Storage: store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.