Chewy Keto “Spelloos” Cookies: Your New Go-To Low-Carb Treat

👩‍🍳 Instructions

1. 1

   In a large mixing bowl, cream together the softened butter and granulated sweetener using an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. 2

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using) until combined.
3. 3

   In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt until well combined and lump-free.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up.
5. 5

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. 6

   Scoop rounded tablespoons of the chilled dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet. You can gently flatten them slightly with your palm if desired.
7. 7

   Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They may still look soft in the middle. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.