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Sugar cookies are my favorite type of cookie (well, those and snickerdoodles), but as the name implies, they’re not all that keto friendly. So, I really wanted to come up with a low carb vegan sugar cookie that I could enjoy during the holidays.
Notes on baking Lofthouse Style Low Carb Vegan Sugar Cookies:
- When these come out of the oven, they’re really delicate, so let them cool for at least a half hour before attempting to move them or they will crumble!
- These cookies use garbanzo bean/chickpea (same thing) flour. Yes, it’s a little higher in carbs than coconut flour, or almond flour, but it really helps to get a nice texture. If you’re super against adding in that many additional carbs, you could sub 2 tbsp of coconut flour for each 1/4 cup of chickpea flour. The texture will be totally different, though!
- The frosting was suuuuuuuuper easy to make, and basically involves 2 tbsp cream cheese, 1 tbsp butter, 2 tbsp Swerve or other granulated sweetener (ground fine) and (optional) food coloring. Mix it all together. Add a half tsp of vanilla extract, if you desire.
- I really recommend a granulated sweetener like Swerve to get the texture of these right. I’m sure you could use stevia, but they won’t be as chewy.
- I use Earth Balance vegan buttery sticks and Trader Joe’s vegan cream cheees. You could use any brand, but it’s worth noting!
Lofthouse Style Low Carb “Sugar” Cookies
For the Cookies:
- 6 tbsp vegan butter softened
- 6 tbsp vegan cream cheese softened
- 1 flax egg 1 tbsp ground flax seed in 4 tbsp water
- 1/3 cup Swerve or other granulated sweetener
- 1/2 cup chickpea flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
For the Frosting:
- 2 tbsp cream cheese
- 1 tbsp vegan butter
- 2 tbsp Swerve or other granulated sweetener
- 1/2 tsp vanilla extract
- food dye optional
- Preheat oven to 350F.
- Cream together butter, extracts, cream cheese and Swerve.
- Mix in the flax egg egg, until thoroughly combined.
- Mix in chickpea flour, and coconut flour, making sure there are no lumps.
- Spoon mixture onto a cookie sheet (with either a silicon mat, or parchment paper). These puff up a little bit, but don't really spread, so make them look like you want them to come out! And be sure to leave a little space between them (about an inch).
- Bake for 12-15 minutes, or just until they start to turn golden at the sides.
- Remove from the oven and let cool for at least a half hour. I chilled them a bit in the fridge before frosting.
- To make the frosting - cream together butter, cream cheese and vanilla. Mix in Swerve (pulverize it in a coffee grinder first, to smooth it out) and food dye. Frost away!
18 thoughts on “Lofthouse Style Low Carb Vegan Sugar Cookies”
No baking powder in this? They look so good can’t wait to make these:)
Thanks for the comment! I didn’t actually have any baking powder at the time, so I left it out of these! You could probably add a half tsp to a tsp for some extra lift, though! 🙂
Can I use almond flour instead of chickpea? way too many carbs for me. It would be great for a fruit pizza. ty
I bet you could! Almond flour usually subs in really well for chickpea flour 😀
If you try it, I’d love to hear how it turns out (I would, but I’m actually allergic to almonds!).
I used almond flour and added some liquid lemon stevie to this, rather than almond extract, since I LOVE a bit of lemon in my cookies, and this was AMAZING! Even hubby who likes his cookies straight from the store and filled with real sugar loved these! THANKS so much!!
Oops I mean “Stevia”
LOL, poor Stevie. Ha, ha! Thanks for the lemon top though. Great idea!
Haha, Stevie is always taking the blame!
I’m so excited that you both loved them!! Thanks for commenting, and I’m totally trying these with lemon extract!
Can you use the confectioners Swerve instead of granulated for the cookie dough? Would the measurement be the same?
Absolutely! Yes, the measurement would be the same. This will likely give you a smoother texture overall!
This looks so easy!! I’m going to try these at Christmas!
Thanks Katie! They’re so easy and delicious. I hope you enjoy them!
I made these and they turned out devine!! The only difference is that I warmed my butter/cream cheese over a double broiler to soften the ingredients, then just spooned the icing over the cookies rather than spreading it. So good! Thanks so much for the recipe!
I’m so glad you like this! That is a FANTASTIC way to frost them and will definitely be the method I use in the future!! Thank you for sharing!
I just made this for the first time tonight and oh my gosh it is so good!! I made the base cookie recipe and spread it into a round 9” pan and baked it. Once baked and cooled I whipped vegan butter, vegan cream cheese and monkfruit confectioners sugar together and spread it on the cookie then topped it off with blueberries, raspberries, blackberries, and strawberries to make a patriotic fruit pizza just in time for the Fourth of July. It was a hit at the BBQ I went to- there is none left. The cookie base was really good and sweet and reminded me of a carb loaded sugar cookie. I look forward to making this recipe again especially over Christmas!
Hi Tracy!! I’m so glad you liked it! If this is the same one I saw on Instagram, it looked AMAZING. This is such an awesome idea and I’m totally going to try it out! You’ve got me thinking of this recipe in a whole new light now!
Yes, that’s the one I posted the picture of and tagged Meat Free Keto 😉 I made it twice this week as I’m a bit obsessed with it!