Crispy, buttery cookies surrounded by sweet, creamy white chocolate icing. These keto frosted animal cookies are sure to take you right back to your childhood, without any of the sugar or carbs!
If you never tried those popular animal cookie snacks as a child, it’s not too late, and this recipe is the perfect way to introduce the delicious sweet snack into your life. This recipe is perfect for a fun weekend activity to make with kids, your SO, or just by yourself like I did.
These cookies contain a special formula of ingredients to ensure the perfect crispy, melt-in-your-mouth texture. Feel free to experiment with substitutions at your own risk, but I recommend making them exactly as written for best results.
I recommend using small animal shaped cookie cutters for these, approximately 2-inches wide by 1-inch tall. I actually didn’t have any animal cookie cutters (mine were delayed in shipping due to Covid-19 delays!) so I got crafty, made little paper templates, and cut the cookies out by hand with a knife. I don’t recommend doing this unless you have a lot of patience, but it is an option if you don’t have animal shaped cutters. You can also make these in any shape you want, they don’t have to be animals.
After cutting out the cookies and placing them on a parchment lined cookie sheet, the dough will have warmed up a bit, so I recommend placing the cookie sheet in the freezer for a few minutes to make the dough cold again. This will help keep the cookies in their perfect cookie shapes and prevent over-browning.
For the frosting, I used Lily’s Sweets new sugar-free white chocolate chips. They melt easily in the microwave into a thick frosting consistency. I split the white chocolate chips into two small bowls and melted them separately, then added a drop of red food coloring to one of the bowls to make the pink colored cookies. Once cookies are completely cooled, take each one individually and spread it with a thin layer of white chocolate. Follow immediately with optional sprinkles before the frosting dries.
Now, let’s get to the recipe!
Keto Frosted Animal Cookies
- 1 cup finely ground blanched almond flour
- 2 Tbsp coconut flour
- 1/2 cup powdered/confectioners sugar-free sweetener erythritol + monk fruit blend recommended
- 1/2 tsp xanthan gum
- 1/4 tsp baking soda
- 1/4 tsp salt
- 7 Tbsp unsalted butter softened
- 1/2 tsp vanilla extract
- 3/4 cup sugar-free white chocolate chips melted
- Combine all dry ingredients in a mixing bowl. Add softened butter and vanilla, and mix until a thick dough forms.
- Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Remove dough from the fridge and and place between two pieces of parchment paper. I chose to cut the ball in half and work with half the dough at a time.
- Preheat oven to 325 degrees F.
- Roll dough between parchment paper to about ¼-inch thick. Remove top layer of parchment paper and begin cutting into shapes using approximately 2x1-inch animal shaped cookie cutters.
- Carefully place cut cookies onto a parchment lined cookie sheet.
- Put the cookie sheet in the freezer for a few minutes before baking to make the dough cold again.
- Bake for 5-7 minutes, just until lightly golden brown on the edges (mine were perfect in 6 minutes).
- Cookies will still seem very soft when they first come out of the oven, but will crisp up as they cool.
- Allow to cool completely.
- Split white chocolate chips between two small microwave-safe bowls. Microwave in 20 second increments, stirring in between, until smooth.
- Add a drop of red or pink food coloring to one of the bowls of melted white chocolate.
- Frost each cookie, place on parchment or wax paper, and add sprinkles (optional) before the white chocolate dries, if desired.
- Allow white chocolate to harden (you can speed up this process by placing frosted cookies in the fridge or freezer for a few minutes).
Hope you enjoy these keto frosted animal cookies! If you have any questions, feel free to leave a comment below 🙂
Thank you to Lily’s Sweets for sponsoring this post.