Keto Vegan Peppermint Cookies

These are the best vegan peppermint cookies because they are Keto and low carb! A soft dough is made using almond flour, powdered sweetener, almond milk, coconut oil, and peppermint extract. The dough is divided in half, with one portion being colored with red food dye to create a festive look. You can opt-out of the food coloring altogether or use a natural red food coloring like beetroot powder. Once baked, these cookies are soft and fluffy! They will last up to one week in an airtight container stored at room temperature.

Do I have to use solid coconut oil?

Yes, the solid coconut oil helps the dough come together.

Are these cookies Paleo?

No, these cookies are not Paleo because of the addition of baking powder and xanthan gum. Feel free to remove these ingredients if you want to make the dough Paleo.

What is the best sweetener to use?

The best sweetener to use for this recipe is powdered erythritol or a powdered erythritol/monk fruit blend.

Serving suggestions

To make the ultimate pairing, serve these Keto Vegan Peppermint Cookies with our Keto Vegan Cacao Chocolate Cups:

https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:915aaa3a-06ff-d930-7ab4-44cca6031c6a

Net Carbs

1.3 g
Fiber

1.6 g
Total Carbs

7.4 g
Protein

2.9 g
Fats

10.5 g

116 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Almond flour

2 cup
Powdered Erythritol (Icing Sugar)

0.5 cup
Baking powder

0.5 tsp
Baking Aids Xanthan Gum

0.5 tsp
Almond milk

0.25 cup
Coconut oil

0.25 cup
Pure Peppermint Extract

2 tsp

Step 1

Preheat an oven to 350 F. Combine the almond flour, powdered sweetener, baking powder, and xanthan gum in the bowl of a stand mixer fitted with a paddle attachment until well mixed. In the meantime, prepare the liquid ingredients.
Step 2

Add the remaining ingredients. Blend on medium speed for 1-2 minutes until well mixed. The dough should be soft and pliable.
Step 3

Divide the dough in half and color one half with red food coloring. Mix well to combine the color. The color is optional!
Step 4

Roll each half into a log shape, then place them together. Roll them together to form a 16” long log. Cut into 16 pieces using a bench scraper or knife.
Step 5

Place each piece of dough onto a cookie sheet. Press them flat using the bottom side of a measuring cup or drinking glass. You may want to spread some coconut oil onto the surface of the pressing utensil to ensure a nonstick surface. Bake for 14-15 or until lightly golden, puffed, and cooked through. Allow the cookies to cool completely before removing them from the cookie sheet. Cookies will store in an airtight container for up to one week.