Ingredients • 2/3 Cup almond flour, or ⅓ cup (38g) coconut flour • 1 teaspoon Baking soda • 1/2 Cup unsalted butter, melted • 1 Cup creamy peanut butter-unsweetened, room temperature • 1 Cup Brown Sugar Sweetener, Unpacked • 1 Large egg, beaten • 1 teaspoon vanilla Extract Equipment • 3 tablespoon cookie scoop Instructions • line an 18x13 inch (46cm x 33cm) half sheet pan or cookie sheet with a baking mat or parchment paper. • Mix almond flour and baking soda in a large mixing bowl. • Add the butter, peanut butter and brown sweetener to the large bowl with the almond flour and baking soda, mix until smooth. Add the beaten egg and vanilla and mix again until smooth. You can use an electric hand mixer, stand mixer or just a spatula. • Cover the dough and refrigerate for about 20 minutes. • Preheat the oven to 350F (176C). • Scoop the batter into 12 cookies evenly spaced on the baking sheet (roughly 3 tablespoons each). I like to use a scoop to distribute the cookie batter evenly. Roll each into a ball, if desired. Bake cookies for 12 minutes, or until the edges turn golden brown. • Remove from the oven and let stand for about 20 minutes. Serve. Servings: 12 Cookies Nutrition per serving Serving: 1cookie | Calories: 251 l Carbohydrates: 5g | Protein: 7g | Fat: 22g Fiber: 2g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Ingredients
• 2/3 Cup almond flour, or ⅓ cup (38g)
coconut flour
• 1 teaspoon Baking soda
• 1/2 Cup unsalted butter, melted
• 1 Cup creamy peanut butter-unsweetened, room temperature
• 1 Cup Brown Sugar Sweetener,
Unpacked
• 1 Large egg, beaten
• 1 teaspoon vanilla Extract
Equipment
• 3 tablespoon cookie scoop
Instructions
• line an 18x13 inch (46cm x 33cm) half sheet pan or cookie sheet with a baking mat or parchment paper.
• Mix almond flour and baking soda in a large mixing bowl.
• Add the butter, peanut butter and brown sweetener to the large bowl with the almond flour and baking soda, mix until smooth. Add the beaten egg and vanilla and mix again until smooth. You can use an electric hand mixer, stand mixer or just a spatula.
• Cover the dough and refrigerate for about 20 minutes.
• Preheat the oven to 350F (176C).
• Scoop the batter into 12 cookies evenly spaced on the baking sheet (roughly 3 tablespoons each). I like to use a scoop to distribute the cookie batter evenly. Roll each into a ball, if desired. Bake cookies for 12 minutes, or until the edges turn golden brown.
• Remove from the oven and let stand for about 20 minutes. Serve.
Servings: 12 Cookies
Nutrition per serving
Serving: 1cookie | Calories: 251 l
Carbohydrates: 5g | Protein: 7g | Fat: 22g
Fiber: 2g
Nutrition is provided as a courtesy only.
Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Where's the rest of the ingredients
I am SOOOO glad that peanut butter is allowed on Keto!!!!!
Can’t wait to make these!!
We need it in grams, cups are bad because its very imprecise.
Convert then