Lofthouse Style Low Carb Vegan Sugar Cookies
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!