Nipples Cookies

🌱 Vegan Version: Almond & Vanilla “Nipples”

This version uses plant-based fats and flax to keep that soft, doughy texture.

Ingredients:

• 2 cups All-purpose flour

• 1/2 cup Almond flour (for texture)

• 1/2 cup Vegan butter (cold, cubed)

• 1/2 cup Powdered sugar

• 1 tsp Vanilla extract

• 1 tbsp Flax meal mixed with 3 tbsp water (flax egg)

• For the “Top”: Cocoa powder mixed with a drop of water, or a single roasted hazelnut.

Instructions:

1. Prep: Cream the vegan butter and sugar. Add the flax egg and vanilla.

2. Mix: Fold in the flours until a soft dough forms. Chill for 30 minutes.

3. Shape: Roll into small balls and flatten slightly on a baking sheet.

4. Detail: Use a small circular stamp or your thumb to create the “areola” using the cocoa paste. Place a tiny piece of dough or a nut in the center.

5. Bake: 175°C for 12–15 minutes until the edges are just barely golden.

🥑 Keto Version: Low-Carb “Boobies”

Focusing on healthy fats and zero sugar, these are essentially “fat bombs” in cookie form.

Ingredients:

• 2 ½ cups Super-fine almond flour

• 1/3 cup Erythritol or Monk fruit sweetener

• 1/4 cup Melted coconut oil or grass-fed butter

• 1 Large egg

• 1/2 tsp Baking powder

• Pinch of salt

• For the “Top”: A dusting of cinnamon or sugar-free cocoa powder.

Instructions:

1. Mix: Combine the almond flour, sweetener, baking powder, and salt.

2. Bind: Stir in the egg and melted oil/butter until a thick dough forms.

3. Form: Roll into rounded mounds. Since Keto dough doesn’t spread much, shape them exactly how you want them to look.

4. Detail: Dust the center with cinnamon or cocoa powder to create the darker pigment.

5. Bake: 160°C for 10–12 minutes. Let them cool completely on the tray, as Keto cookies are fragile when hot!