Imagine sinking your teeth into a rich, chocolatey cookie that tastes just like the classic Oreo you remember, but without the carbs, gluten, or sugar guilt. These magical Gluten-Free Keto Oreo Cookies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Whether you're following a ketogenic diet, managing gluten sensitivities, or simply craving a delicious treat that won't derail your wellness goals, these cookies are your new best friend!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of cocoa powder, 1/2 cup of erythritol, 1/2 tsp of baking powder, and 1/4 tsp of salt. Stir the dry ingredients together until they are well blended.
- In a separate bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of erythritol until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
- Add 1 large egg and 1 tsp of vanilla extract to the butter mixture. Mix until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be thick and slightly sticky.
- Fold in 1/2 cup of sugar-free chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers, as they will not spread much during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm and the tops look set. Be careful not to overbake, as they can become dry.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious gluten-free keto Oreo cookies as a sweet treat or snack!
Tips
- Ingredient Temperature Matters: Ensure your butter is softened but not melted, and your egg is at room temperature for the best dough consistency.
- Mixing Technique: When combining wet and dry ingredients, mix just until incorporated to prevent overworking the dough, which can make cookies tough.
- Uniform Size is Key: Use a cookie scoop or tablespoon to create evenly sized cookies that bake consistently.
- Watch Baking Time Carefully: These cookies can quickly go from perfectly done to overdone. Start checking at 8 minutes and remove when edges are set.
- Cooling is Crucial: Let cookies cool completely on the wire rack to allow them to firm up and develop the perfect texture.
- Storage Hack: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month for longer preservation.
- Chocolate Chip Variation: For an extra indulgent touch, try using different sugar-free chocolate chips or even adding a small amount of sugar-free chocolate drizzle on top.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 25mg
