So I tried out this recipe yesterday because my sweet tooth has been rather active after helping my dad make chocolate chip cookies on Sunday. My all time favorite cookies are peanut butter, and these will most definitely satisfy anyone's sweet tooth - plus they're actually pretty tasty! I added a bit more peanut butter, though, and my dough came out a bit moist, so putting coconut flour on your fork really helps it not stick for the criss-crossing. Oh, and mine did not raise in the oven, so be mindful that the size you form them will most likely stay while baking!
Anyway, I got the recipe Laura Hickman's blog, which you can find here !
Here's the recipe:
Best Low Carb Peanut Butter Cookie
Crispy, dense and satisfying, a low carb peanut butter cookie. Subtract the fiber and they are almost 2 carbs each.
Ingredients
- ½ cup coconut flour
- 1 cup granulated Splenda
- 1 cup peanut butter (creamy or crunchy, you choose)
- 3 eggs
- ¼ tsp salt
- 1 tsp. vanilla extract
Instructions
- Heat oven to 350 degrees
- Prepare baking sheet with baking parchment or cooking spray.
- Mix all ingredient in mixer until well combined and dough has formed.
- Using a tablespoon measure, make balls of dough and place balls on pan. (They don't need to be far apart, they don’t puff up.)
- Flatten cookies slightly making a crisscross mark on cookie with a fork.
- Bake for 15-17 minutes till edges are golden brown.
Nutrition Information
Serving size: 1 cookie Calories: 69 Fat: 5.0 Carbohydrates: 4.6 Sodium: 60 Fiber: 2.8 Protein: 2.9
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