Homemade Cookie Day!

Did you know today is Homemade Cookie Day?! Check out two yummy cookie recipes that Pruvit shared today! Sugar Cookies, Maple Cream, Salted Caramel Macadamia Nut Cookies &Chocolate Chip Keto Cookies!


Sugar Cookies


1 c almond flour
1/2 c coconut flour
1/3 c Erythritol
1/2 tsp baking soda
1/2 c butter, softened
1 egg
1/2 tsp. vanilla


1. In mixing bowl blend Erythritol and butter for 1 minute.
2. Add egg and vanilla. Mix well.
3. In a separate bowl combine almond flour, coconut flour, and baking soda.
4. Gradually add flour mixture to mixing bowl until dough forms.
5. Let dough sit for 10 minutes to allow coconut flour to absorb moisture.
6. Form dough into a ball and refrigerate for 20-30 minutes.
7. Roll out chilled dough and cut with your favorite cookie cutters.
8. Place on baking sheet lined with parchment paper
9. Bake at 350 for 10-12 min.
10. Let cool completely.

Maple Cream Cookies


2 cups almond flour
2 tbsp of coconut flour
½ tsp xanthan gum
¼ tsp salt
6 tbsp butter softened
½ cup Swerve
1 large egg
1 tsp maple extract


1. Combine almond flour, coconut flour, xanthin gum, and salt. Set aside.
2. In a separate mixing bowl, mix together butter and swerve until smooth.
3. Add egg and maple extract.
4. While mixing on low, add dry ingredients and mix until dough forms.
5. Roll out dough between 2 pieces of parchment paper to about 1/8”
6. Refrigerate for 20 minutes.
7. Use a maple leaf cutter (or your favorite shape) to cut out shapes.
8. Place cut out dough on baking sheet lined with parchment paper.
9. Bake 15-18 at 300 degrees until lightly brown.
10. Let cool completely.

Maple Cream Cookie Filling


1 c Confectioners Swerve
1/2 c of butter, softened
1 tsp maple extract
2 tbsp heavy whipping cream


1. Beat powdered sweetener and softened butter together until smooth.
2. Add maple extract and heavy whipping cream to achieve a spreadable consistency.
3. To assemble, spread about 1 teaspoon of the filling on the backside of one cookie then top with another cookie, backside towards the filling.
4. Store in an airtight container in refrigerator.


Salted Caramel Macadamia Nut Cookies


1/2 cup butter softened
1/2 cup granulated Swerve
1 egg
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup coconut flour
1 packages of Salted Caramel Better//Broth™
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup of macadamia nuts, coarsely chopped


1. In medium mixing bowl, cream together butter and sweetener.
2. Mix in egg and vanilla
3. Add in almond flour, coconut flour, Salted Caramel BETTER//BROTH™, baking powder, and salt.
4. Mix until dough forms.
5. Stir in macadamia nuts.
6. Spoon desired cookie sized-ball onto parchment paper lined baking pan.
7. Bake at 375°F for 8 to 10 minutes, until edges are browned.
8. Cool for 5-10 minutes.
9. Store covered, in refrigerator.


Chocolate Chip Keto Cookies


2 eggs
1/2 cup coconut oil, melted and cooled
1/2 cup Swerve sugar substitute
2 tsp of vanilla extract
1 cup coconut flour
1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp cinnamon
1 cup sugar-free chocolate chips


1. Preheat oven to 350°
2. In a large mixing bowl, combine eggs, coconut oil, Swerve, and vanilla. Beat until smooth.
3. In a separate bowl, combine coconut flour, almond flour, baking soda, and cinnamon.
4. Slowly add dry mixture to wet mixture until well combined.
5. Fold in chocolate chips.
6. Scoop tablespoon sized dough balls onto a baking sheet lined with parchment paper.
7. Press down on dough ball to flatten.
8. Bake for 8-10minutes, or until cookies begin to brown.

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