The Best Sugar Free Kool-Aid Cookies
Bright, fruity, and full of nostalgia — these sugar-free Kool-Aid cookies are soft, chewy, and bursting with fun flavor. A colorful treat that’s as guilt-free as it is delicious!
Ingredients
- 2 ¼ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (or coconut oil for dairy-free)
- ¾ cup powdered erythritol or Monk Fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 packet sugar-free Kool-Aid any flavor
- Optional Add-ins
- Sugar-free white chocolate chips shredded coconut, or a sprinkle of erythritol for sparkle
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk almond flour, coconut flour, baking soda, and salt.
- In another bowl, beat butter and powdered sweetener until light and fluffy.
- Add egg, vanilla, and Kool-Aid powder; mix until smooth and colorful.
- Gradually add dry ingredients to the wet mixture to form a soft dough.
- Roll tablespoon-sized dough balls, place 2 inches apart on the sheet, and flatten slightly.
- Bake for 10–12 minutes, until edges are just golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Use room-temperature ingredients for even mixing.
For bolder flavor, use 1 ½ Kool-Aid packets.
For chewier cookies, add 1 tablespoon cream cheese to the dough.
Store in an airtight container at room temperature up to 5 days or freeze for 2 months.
For bolder flavor, use 1 ½ Kool-Aid packets.
For chewier cookies, add 1 tablespoon cream cheese to the dough.
Store in an airtight container at room temperature up to 5 days or freeze for 2 months.