How to make them:
Cashew butter– Smooth and drippy cashew butter, with no added sugar. Be sure that it is a VERY smooth texture, otherwise, you won’t be able to mix it into a dough.
Eggs– Room temperature eggs.
Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
Baking soda– Helps the cookies stop from overspreading when they are baked.
Sugar free candy buttons– The green and red candy buttons, to represent Christmas colors! Try Amazon for these, otherwise Whole Foods and Trader Joes usually have them.
In a large mixing bowl, add all your ingredients, except for the candy buttons. Mix until just combined. Using a rubber spatula, fold through the candy buttons. Cover the dough and refrigerate for 30 minutes, to firm up.
After 30 minutes, remove the dough from the refrigerator. Using a cookie scoop or large spoon, form 12 balls of dough and place them on a lined baking sheet. Bake the cookies for 12-15 minutes, or until the edges just begin to go golden. Remove from the oven and allow them to cool completely.
Here are the tested substitutions for these cookies.
Swap out the cashew butter– Use either almond butter or peanut butter instead.
Make it nut free– Swap out the cashew butter for either sunflower seed butter or tahini.
Make it without eggs- Swap out the eggs for ground chia seed. Start with 3 tablespoons and if the dough is too thin, add an extra tablespoon.
Use traditional sugar– If you don’t follow a keto diet, you can use white sugar, brown sugar, or coconut sugar.
Add other candy or mix-ins– Use any candy or chocolate chips instead.
How do you store cookies?
To store: Leftover cookies will keep well at room temperature, in a sealed container, for up to 1 week. You can refrigerate them if you’d like them to be stored for longer.
To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
1 cup cashew butter smooth and drippy * See notes
1 large egg ** See notes
2/3 cup granulated sweetener of choice erythritol or monk fruit sweetener
1 tsp baking soda
1/4 cup sugar free candy buttons only use the green and red ones *** See notes
In a large mixing bowl, combine all your ingredients, except for the candy buttons, and mix well. Using a rubber spatula, fold through the candy at the end.
Cover the mixing bowl and refrigerate for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to go golden.
Remove the cookies from the oven and let cool completely.
Serving: 1Cookie | Calories: 131kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Sodium: 114mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g