Keto Koko Crumbl-Style Cookies

Dairy free | Gluten free | Keto friendly

Cookie Ingredients: 

1 cup Nothing Naughty Ground Blanched Almonds

2 Tbsp coconut flour

1/2 cup Nothing Naughty Plant Keto Koko 

1 Tbsp cocoa

1/2 tsp baking soda

Pinch of salt

1 egg

1 tbsp soy milk 

¼ cup melted vegan butter (or normal if not dairy free)

1 tsp vanilla extract

Optional: 1/3 cup sugar-free chocolate chips or chopped dark chocolate

Frosting Ingredients: 

2 Tbsp Nothing Naughty Natural Chocolate Fibre Syrup

2 Tbsp coconut cream (from the thick part of canned coconut milk)

2 Tbsp Nothing Naughty Keto Sweetener

2 Tbsp Nothing Naughty Plant Keto Koko

Directions: 

Preheat oven to 175°C (350°F) and line a baking tray with baking paper.

In a bowl, combine almond flour, coconut flour, Keto Koko, baking soda, and salt.

Stir in egg, melted butter, and vanilla. Mix until a soft dough forms. Fold in chocolate if using.

Scoop large portions (around 2 tbsp each), roll into balls, and press into thick discs - Crumbl cookies are big and chunky!

Bake for 10–12 minutes or until just set. They’ll continue to firm up as they cool. Let cool completely before frosting.

In a small bowl, whisk together Chocolate Fibre Syrup, coconut cream, Keto Sweetener and Plant Keto Koko until smooth and spreadable. Chill for 10–15 mins if needed to thicken.

Spread the frosting generously over each cookie.