Servings & Timing
Servings: 12 cookies
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: ~25 minutes
Ingredients
Dry Ingredients
1½ cups almond flour
¼ cup granulated erythritol or monk fruit sweetener
½ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
1 large egg, room temperature
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
Optional Add-Ins (Recommended)
¼ cup sugar-free chocolate chips
1 tablespoon unsweetened coconut flakes
1 tablespoon chopped walnuts or pecans
Tools You’ll Need
Mixing bowls
Whisk or spatula
Baking sheet
Parchment paper
Cookie scoop or spoon
Cooling rack
How to Make Magic Cookies
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, combine:
almond flour
sweetener
baking powder
salt
Whisk well to evenly distribute everything and avoid clumps.
3. Mix the Wet Ingredients
In a separate bowl, whisk together:
egg
melted butter
vanilla extract
Mix until smooth and glossy.
4. Combine
Add the wet ingredients to the dry ingredients.
Stir gently until a soft cookie dough forms.
Fold in any optional add-ins at this stage.
The dough should be slightly thick but scoopable.
5. Shape the Cookies
Scoop tablespoon-sized portions onto the prepared baking sheet.
Leave space between cookies.
Gently flatten each cookie slightly with the back of a spoon or your fingers.
6. Bake
Bake for 12–15 minutes, until:
• Edges are lightly golden
• Centers are just set
• Cookies look soft (they firm up as they cool)
Do not overbake — softness is the magic.
7. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
They will set while staying soft in the center.
Ingredient Substitutions & Variations
• Use coconut oil for dairy-free
• Add cinnamon for warmth
• Swap chocolate chips for white chocolate or caramel chips (sugar-free)
• Add orange zest or almond extract for flavor variation
• For crispier cookies, bake 1–2 minutes longer
Tips for Best Results
• Use finely ground almond flour (not almond meal)
• Room-temperature egg improves texture
• Do not overbake — cookies continue cooking as they cool
• Let cookies cool fully before storing
• Sweetness level depends on sweetener brand — adjust to taste
Storage Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Keeps well for 5–6 days.
Freezer:
Freeze for up to 2 months.
Thaw at room temperature or warm briefly.
Frequently Asked Questions
Are these keto-friendly?
Yes. They are low-carb, sugar-free, and keto-approved.
Can I use coconut flour?
No. Coconut flour absorbs much more liquid and will not work as a direct substitute.
