35+ Irresistible Friday Vegan Cookie Recipes for the Perfect Night Treat

Friday nights are the perfect opportunity to unwind and treat yourself to something sweet, and what better way to do so than with a batch of delicious, plant-based cookies?

Whether you’re winding down after a long week or hosting friends for a cozy evening, these 35+ Friday vegan cookie recipes offer something for every taste.

From indulgent chocolate chip cookies to more adventurous flavors like salted caramel or matcha, these recipes promise to satisfy your sweet tooth without compromising on your values.

Whether you’re a seasoned vegan baker or new to the plant-based world, these easy-to-follow recipes will make your Friday evenings even more delightful!

35+Irresistible Friday Vegan Cookie Recipes for the Perfect Night Treat

As you explore these 35+ Friday vegan cookie recipes, you’re sure to find new favorites that fit your personal taste and dietary preferences.

With a variety of flavors, textures, and ingredients to choose from, baking vegan cookies can be as fun as it is rewarding.

Whether you’re sharing them with family, friends, or simply enjoying them by yourself, these plant-based treats are a sweet reminder that indulgence can be both delicious and compassionate.

So, grab your mixing bowls, preheat the oven, and make this Friday night the start of a new vegan baking tradition!

Almond Butter Chocolate Chip Cookies

These keto-friendly almond butter chocolate chip cookies are soft, chewy, and perfectly sweetened with a low-carb sweetener. They’re made with almond butter, making them an excellent source of healthy fats while keeping your carb intake in check. These cookies are the perfect way to satisfy your sweet tooth without disrupting your low-carb lifestyle.

Ingredients:

• 1 cup almond butter (smooth)
• 1/2 cup erythritol or another keto-friendly sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond butter, erythritol, egg, vanilla extract, baking soda, and a pinch of salt. Stir until smooth and well combined.
3. Fold in the sugar-free chocolate chips.
4. Scoop spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each dough ball slightly with a fork.
6. Bake for 8-10 minutes or until the edges are golden brown.
7. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These almond butter chocolate chip cookies are a great option for anyone following a keto or low-carb diet, providing a satisfying treat without the added sugar or high carbs of traditional cookies. The combination of almond butter and sugar-free chocolate chips not only makes these cookies rich and flavorful but also delivers healthy fats to keep you energized. Enjoy them as a midday snack or after dinner for a guilt-free indulgence.

coconut Macaroons

These coconut macaroons are a deliciously simple keto treat, combining shredded coconut with a touch of sweetness to create a chewy and satisfying dessert. They are naturally gluten-free, low in carbs, and packed with fiber. Perfect for a quick snack or a holiday treat, these macaroons are sure to impress anyone looking for a healthier dessert option.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup erythritol or your preferred low-carb sweetener
• 2 large egg whites
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 teaspoon almond extract (optional)

Instructions:

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the egg whites, erythritol, vanilla extract, salt, and almond extract (if using) until frothy.
3. Add the shredded coconut to the bowl and mix until well combined.
4. Use a spoon or cookie scoop to form small mounds of the coconut mixture and place them on the prepared baking sheet.
5. Bake for 12-15 minutes or until the macaroons are golden brown on the edges.
6. Let them cool completely on the baking sheet before transferring to a plate.

Coconut macaroons are a fantastic low-carb dessert that allows you to enjoy the sweetness of coconut without the carbs. These macaroons are chewy, crunchy on the outside, and full of flavor. They can easily be modified to suit your tastes by adding extra flavorings like almond or lime zest. They are perfect for meal prepping and can be stored in an airtight container for up to a week.

Peanut Butter Cookies with a Twist

These peanut butter cookies are a low-carb, keto-friendly take on a classic favorite. Using peanut butter as the base, they are rich in flavor, easy to make, and free from flour, making them gluten-free as well. With just a few ingredients and minimal prep time, these
Ingredients:

• 1 cup natural peanut butter (no added sugar or oils)
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• Optional: a few dark chocolate chips (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt until smooth and combined.
3. Scoop spoonfuls of the dough and roll them into balls. Place them on the baking sheet and press down with a fork to flatten them.
4. Optionally, sprinkle a few dark chocolate chips on top for extra flavor.
5. Bake for 8-10 minutes, or until golden around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter cookies offer the rich, savory taste of peanut butter while keeping carbs low and flavor high. They’re a perfect snack for anyone on a keto diet, and the simple ingredients make them easy to whip up. Plus, the added chocolate chips give them an extra touch of indulgence without the guilt. Keep these cookies on hand for a satisfying treat whenever you need a quick, low-carb dessert fix.

Chocolate Avocado Cookies

These chocolate avocado cookies are a unique twist on traditional chocolate chip cookies. The creamy texture of avocado serves as a healthy fat substitute for butter, making these cookies rich, fudgy, and keto-friendly. They are packed with antioxidants, fiber, and healthy fats while maintaining a low-carb profile. Perfect for anyone looking for a nutritious, decadent dessert that won’t derail their diet.

Ingredients:

• 1 ripe avocado, mashed
• 1/4 cup erythritol or another low-carb sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the ripe avocado until smooth.
3. Add the erythritol, egg, and vanilla extract to the mashed avocado, stirring to combine.
4. In a separate bowl, whisk together cocoa powder, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, stirring until fully combined.
6. Fold in the sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten slightly with a fork.
8. Bake for 8-10 minutes, or until the edges are firm and the cookies are slightly cracked.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These chocolate avocado cookies are the perfect combination of creamy, rich, and satisfying. The avocado adds a smooth texture while providing healthy fats that keep these cookies low in carbs. Whether you’re following a keto diet or just looking for a healthier cookie option, these cookies are a must-try. The chocolate chips give them the indulgence you crave, without the guilt!

Lemon Poppy Seed Cookies

These keto-friendly lemon poppy seed cookies are light, fresh, and full of citrus flavor. With a combination of almond flour and a touch of lemon zest, they’re not only low in carbs but also provide a unique flavor profile. These cookies are perfect for a refreshing,
Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred low-carb sweetener
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 large egg
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking soda, and lemon zest.
3. In a separate bowl, whisk the egg, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Stir in the poppy seeds.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently press each ball to flatten.
7. Bake for 10-12 minutes, or until the edges are golden and the center is set.
8. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These lemon poppy seed cookies are a delightful treat that combines the zesty freshness of lemon with the crunch of poppy seeds, all while keeping your carb count low. They’re perfect for anyone on a keto or low-carb diet, and their bright, citrusy flavor makes them a great dessert or snack to brighten up your day. These cookies are a great option for meal prepping and can be stored in an airtight container for several days.

Cinnamon Roll Cookies

These keto cinnamon roll cookies combine the warm, comforting flavors of cinnamon rolls with a low-carb twist. With an almond flour base and a sugar-free cinnamon swirl, they’re an indulgent yet guilt-free dessert. These cookies are soft and chewy, with just the right amount of cinnamon and sweetness to satisfy your cravings without breaking your carb count.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted (for swirl)
• 2 tablespoons erythritol (for swirl)
• 1 tablespoon cinnamon (for swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together butter, egg, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. In a small bowl, mix together the melted butter, erythritol, and cinnamon for the swirl.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet.
7. Using the back of a spoon or your finger, make a small indentation in the center of each cookie.
8. Spoon a small amount of the cinnamon swirl mixture into the center of each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cinnamon roll cookies offer the warm, comforting flavors of a classic cinnamon roll, but in a much healthier, keto-friendly form. The almond flour base keeps the cookies soft and chewy, while the cinnamon swirl adds a delightful sweetness. Perfect for a cozy treat, these cookies make for a great snack or dessert to enjoy on a cold day. Enjoy the cinnamon roll experience without the guilt or carbs!

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies are a low-carb, keto-friendly dessert that cleverly incorporates vegetables into your sweet treats. Grated zucchini keeps the cookies soft and moist while adding fiber and nutrients. The rich chocolate chips balance out the earthy zucchini flavor, creating a delightful and guilt-free treat perfect for those following a low-carb or keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/2 cup grated zucchini (water squeezed out)
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup sugar-free chocolate chips
• Pinch of salt
• 1 large egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Grate the zucchini and squeeze out any excess water using a clean kitchen towel or paper towel.
3. In a medium bowl, mix together the almond flour, erythritol, baking soda, and salt.
4. In a separate bowl, whisk the egg and vanilla extract. Add the grated zucchini and mix well.
5. Combine the wet ingredients with the dry ingredients, then fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.

Zucchini chocolate chip cookies are a great way to sneak in extra vegetables while indulging in a sweet treat. The zucchini keeps the cookies moist and provides additional fiber, while the chocolate chips give them the perfect amount of sweetness. These cookies are a wonderful option for anyone trying to stay on track with their keto or low-carb diet, and they offer a unique twist on traditional chocolate chip cookies.

Raspberry Almond Flour Cookies

These keto-friendly raspberry almond flour cookies combine the tartness of fresh raspberries with the rich, nutty flavor of almond flour. They’re lightly sweetened with a low-carb sweetener, making them an excellent option for those watching their carb intake. These cookies are chewy and flavorful, perfect for a refreshing dessert or a light snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or another low-carb sweetener
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries, gently mashed

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the egg, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well to form a dough.
5. Gently fold in the mashed raspberries, being careful not to break them down too much.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, gently flattening each one.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These raspberry almond flour cookies offer a delightful balance of tart and sweet, making them a refreshing choice for a keto-friendly snack or dessert. The almond flour provides a rich base while the raspberries add a burst of flavor and antioxidants. Whether you’re enjoying them with your morning coffee or as an after-dinner treat, these cookies are sure to satisfy your cravings without the carbs.

Cinnamon Almond Flour Thumbprint Cookies

These cinnamon almond flour thumbprint cookies are a deliciously low-carb treat filled with the comforting flavors of cinnamon and almond. The thumbprint shape makes them ideal for filling with a dollop of sugar-free jam or even a small bit of nut butter for extra richness. They’re an easy, customizable keto dessert perfect for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1/4 teaspoon vanilla extract
• Optional: sugar-free jam, almond butter, or peanut butter for filling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the egg and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving space between each one.
6. Use your thumb (or the back of a spoon) to press down the center of each dough ball to form an indentation.
7. If desired, add a small spoonful of sugar-free jam, almond butter, or peanut butter to the center of each cookie.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cinnamon almond flour thumbprint cookies are a delightful, easy-to-make keto treat that combines the warm flavors of cinnamon with the crunchiness of almond flour. The thumbprint shape allows for endless customization, whether you choose to fill them with jam or nut butter. They’re perfect for those who want a sweet yet low-carb snack, and they also make for an excellent gift during the holidays.

Chia Seed Coconut Cookies

These chia seed coconut cookies are a healthy, keto-friendly treat that’s perfect for satisfying your sweet tooth. Chia seeds add a burst of fiber, omega-3 fatty acids, and antioxidants, while unsweetened shredded coconut brings a tropical twist. These cookies are simple to prepare and perfect for a quick snack or dessert that fits seamlessly into a low-carb lifestyle.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 tablespoon chia seeds
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 tablespoons coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, erythritol, chia seeds, baking powder, and salt.
3. In a separate bowl, whisk together the egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
6. Flatten the dough balls slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These chia seed coconut cookies are a wonderful low-carb snack that is not only delicious but also packed with healthy fats and fiber. The chia seeds provide a nutritious boost, while the coconut gives them a tropical flavor. These cookies are perfect for anyone following a keto or low-carb lifestyle and make a great on-the-go snack or dessert option.

Pumpkin Spice Keto Cookies

Pumpkin spice keto cookies bring the flavors of fall into a delicious, low-carb treat. These cookies are soft and chewy, flavored with warming spices like cinnamon, nutmeg, and ginger. The addition of pumpkin puree gives them a subtle, earthy sweetness while maintaining a keto-friendly profile. They’re perfect for cozy evenings or seasonal celebrations, without the added sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree (unsweetened)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup coconut flour (optional, for thicker cookies)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, combine the pumpkin puree, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined. If the dough is too wet, add coconut flour to thicken.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each dough ball slightly with your fingers or the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies are set and golden brown on the edges.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Pumpkin spice keto cookies offer the perfect blend of warm spices and seasonal pumpkin flavor, all while being low in carbs. They’re a great way to enjoy the essence of autumn without compromising your keto lifestyle. The soft texture and rich flavor make them ideal for a comforting treat during the cooler months or as a fun addition to holiday baking.

Mocha Hazelnut Keto Cookies

These mocha hazelnut keto cookies combine the rich flavors of coffee and chocolate with the crunch of toasted hazelnuts. Made with almond flour and sweetened with a low-carb sweetener, these cookies are perfect for coffee lovers looking for a guilt-free treat. The cookies are crunchy on the outside and soft on the inside, with a burst of mocha flavor in every bite.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped hazelnuts (toasted)
• 1 large egg
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cocoa powder, instant coffee, baking soda, and salt.
3. In a separate bowl, whisk together the egg, softened butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the toasted hazelnuts.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten the dough balls slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Mocha hazelnut keto cookies are a rich and indulgent treat for coffee lovers. The combination of mocha flavor and crunchy hazelnuts creates a satisfying cookie that pairs perfectly with your favorite cup of coffee. These cookies are low in carbs, making them a great choice for anyone following a keto or low-carb lifestyle, and they are ideal for satisfying both your sweet and caffeine cravings in one go.

Peanut Butter Chocolate Chip Keto Cookies

These peanut butter chocolate chip keto cookies are a perfect indulgence for peanut butter lovers. They combine the rich, nutty flavor of peanut butter with sugar-free chocolate chips for a deliciously satisfying treat. These cookies are soft and chewy, and they fit perfectly into a low-carb, keto-friendly diet. With only a few ingredients, these cookies are quick to make and even quicker to disappear.

Ingredients:

• 1 cup peanut butter (unsweetened, no added sugar)
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix until smooth.
3. Fold in the sugar-free chocolate chips.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
5. Flatten each dough ball with a fork or the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These peanut butter chocolate chip keto cookies are an irresistible treat that combines the rich flavors of peanut butter with the sweetness of chocolate chips, all while keeping the carbs low. They are perfect for a quick snack or a sweet dessert that fits into your keto lifestyle. The cookies are soft, chewy, and loaded with flavor, making them a great choice for satisfying your cravings without guilt.

Strawberry Almond Flour Cookies

These strawberry almond flour cookies are a delightful, keto-friendly dessert that showcases the natural sweetness of strawberries. They are made with almond flour, making them low in carbs and gluten-free, while the fresh strawberries add a burst of flavor and a hint of natural sweetness. These cookies are perfect for a light snack or a refreshing treat during the warmer months.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred low-carb sweetener
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped into small pieces

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the egg, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the chopped strawberries.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These strawberry almond flour cookies are a refreshing and light keto treat. The combination of almond flour and fresh strawberries results in a soft, chewy cookie that’s bursting with flavor. These cookies are a wonderful snack to enjoy during the summer months or as a fruity, low-carb dessert to accompany your afternoon coffee.

Cinnamon Pecan Keto Cookies

Cinnamon pecan keto cookies are a cozy, warming treat that combines the flavors of cinnamon, roasted pecans, and almond flour for a low-carb cookie that’s perfect for any occasion. These cookies are nutty, aromatic, and have a slightly crispy edge with a soft, chewy center. They’re an excellent choice for those on a keto or low-carb diet who want a sweet treat without the sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred low-carb sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup pecans, chopped
• 1 large egg
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the egg, butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the dough forms.
5. Fold in the chopped pecans.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Cinnamon pecan keto cookies are the perfect combination of warmth and crunch. The cinnamon and pecans make these cookies a delightful fall treat, while the almond flour keeps them light and low in carbs. They’re perfect for anyone looking for a keto-friendly way to enjoy the flavors of cinnamon and nuts in a cookie form. Enjoy them with your favorite hot beverage or as a sweet snack any time of day!

Note: More recipes are coming soon