Lofthouse Style Low Carb Vegan Sugar Cookies
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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!
Author: Liz MacDowell
Yield: 12 cookies
Serving Size: 1 cookie
Calories per serving: 120
Fat per serving: 10.7g
Carbs per serving: 3.8g net
Protein per serving: 2.5g
Fiber per serving: 1.5g
- 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
- 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!