I wanted a crispy keto cookie without spending a bunch of money on prepackaged keto products and without nuts, so I got to testing for a crispy vanilla wafer cookie.

It's a very simple recipes just a few tip and tricks to get the perfect crispy cookie. Using a granular 1:1 sweetener is essential because the granules melt and help create the crisp. You can swap out the whey protein powder for egg white protein powder but the cookie may end up a little dry. The amount of dry ingredients is really important to get a cookie that won't spread too much and be brown and crispy. So I always suggest weighing all of the dry ingredients, I put a cup measurement but they are really just approximations. If you measure different then the back of the package did to get their measurements, it can be different by up to 10 grams which could cause a flatter less crispy cookie.
The measuring of the cookie dough balls, chilling and baking accurately will also help in the crispiness of the cookie. I used a scale to measure out 8g balls, rolled and chilled until solid then baked, turning half way through to get it nice and golden brown all the way around. If you have a 2 teaspoon measuring scoop that would be the easiest way to measure the dough out.
To get a very Vanilla flavor I added vanilla stevia. It won't ruin the cookie if you don't use it but it definitely needs extra vanilla flavor to get the vanilla punch you want from a vanilla wafer.
Once they are fully cooled they will be crispy, but not before that. Once they are fully cooled and crispy you can place into an airtight container or ziplock bag and will last on the counter for weeks. If you don't want to bake all the dough at once you can roll and freeze on a tray and transfer to a ziplock bag. Then place on a lined sheet tray to thaw in the fridge then bake as usual.
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Keto/Low Carb Vanilla Wafer Recipe
112g/8 Tbs./1/2 Cup Salted Butter (room temp.)
96 g/1/2 Cup Granular Alternative Sweetener
1 Egg (room temp)
4 tsp. Vanilla Extract
1/4 tsp. Vanilla Stevia
52 g/approximately 1/2 Cup+ 2Tbs.+1 tsp. Unflavored Whey Protein Isolate
30 g/approximately 1/4 Cup Packed Coconut Flour
3/4 tsp. Baking Powder
1/2 Tbs. Gelatin
1/2 tsp. Xanthan Gum
Instructions:
Whip the butter and sweetener for 5 minutes, scraping down several times to get all the sweetener incorporated
While that is whipping, weigh/measure, sift and whisk together the dry ingredients and line 2 half sheet pans with parchment paper, may need more pans if you have smaller cookie sheets
After the 5 minutes add the vanilla extract and stevia and continuing whipping a few minutes until light and fluffy then add the 1 egg and beat to combine scraping down a few times to make sure the egg is all incorporated
When everything is combined well, add all the dry ingredients at once and whip until well mixed, scraping down a few time to make sure you get everything at the bottom
Weigh out 8g of dough onto a scale or scoop 2 teaspoon of dough down onto the parchment paper, once all scooped roll in hands place about 1 1/2 inches apart on parchment paper 4x6 on a half sheet pan should get 44-45 cookies
Once one pan is rolled place in the refrigerator until solid about 30 minutes and preheat your oven to 350, continue rolling the rest of the dough
Once the balls are solid bake for 12-16 minutes, turning half way through until golden brown all around, mine took 14 minutes
Let cool completely on the tray, will be soft until completely cooled, store in a ziplock bag at room temp for a few weeks, can freeze the dough after rolling, flat on a sheet tray then transfer into a ziplock freezer bag. Pull and place onto a sheet tray and thaw in the fridge and bake normally
Macros: 5 Cookies makes 44-45 Cookies
140 Calories
11g Fat
13g Total Carbs
1 g Fiber
11g Sugar Alcohol
7g Protein
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Will whey protein powder work similar to isolate? Thanks!