These peanut butter cookies are perfect! They're soft, packed with peanut butter flavor and easy to make. Friends and family tasted them and were shocked to learn they're keto-friendly, naturally high in protein and gluten-free. At 88 calories and 17.8 carbs per cookies, having more than one doesn't break the bank.
I appreciate that these don't require chilling the dough and stay fresh for 2 to 3 days, if they last that long!
HOW I MADE THEM:
Powdered peanut butter, sweetener, almond flour, and egg are combined and baked. What results is a soft, ultra peanut buttery bite. So easy…so good!RECIPE:
*lower sugar by using all swerve and instead of using Truvia brown sugar use 3 tbs Swerve brown sugar
Makes 9
1 cookie: 88 cals/3.6g total fat/.4g sat fat/17.8g carbs/1.8g fiber/5.7g sugar/5.8g protein
1/2 cup powdered peanut butter
2 tbs sugar
4 tbs swerve granular
1 tbs Truvia brown sugar
1/3 cup + 2 tbs almond flour
1/2 tsp Kosher salt
3/4 tsp vanilla extract
1/8 tsp baking soda
1/8 tsp baking powder
1 large egg, room temperature
1 tbs unsweetened almond milk
Preheat oven to 350 F. Line 1/4 baking sheet with parchment. In a medium sized bowl combine powdered peanut butter through baking powder. Make sure to break up any clumps from the brown sugar. In a small bowl, whisk the egg and milk, add to the dry ingredients. Mix to combine. If things look a bit dry, slowly add some almond milk until it forms a scoopable cookie dough.
Using a tablespoon evenly space cookies on the baking sheet. They spread slightly so give them 1/2 inch minimum between them. Bake for 10 mins. Cool on baking sheet 1 min. and transfer to a wire rack to cool completely.
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