Peanut Butter Cookies are one of my favorite treats, By adding some different spices to this recipe you can change the taste of the cookies, but below is what we have worked out to taste pretty good.The texture is a little different if you are not used to Flaxseed Meal, but keep them in the fridge and they taste great.
I like to dip them into Coconut Milk (With a little cream to give that dairy taste)
Makes 12-15 Cookies
Each cookie is 97 Calories, 8.5g Fats, 1.5g Net Carbs, and 2.4g Protein.
- 1/2 Cup Peanut Butter
- 1/3 Cup Erythritol
- 1/3 Cup Coconut Flour
- 1/4 Cup Flaxseed Meal
- 5 Tbsp. Salted Butter
- 1 Large Egg
- 1 Tbsp. Heavy Whipping Cream
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- Set your oven to 350f and let it preheat while you prep.
- Add in the Coconut Flour, Flaxseed Meal, Baking Powder, Baking Soda and Erythritol to the mixture and mix it up well.
Add in your Egg and mix again until the batter is nice and creamy and thick, but still pliable.
Roll the mixture into balls and lay them out onto some baking paper or a non stick tray.
Squash the balls down with a fork or the back site of a meat hammer, or even a spatula, so you get some markings on top if you like.
- Bake in the oven for 15 minutes or until they look crispy on the outside,You should trust yourself, i have overcooked these many times as they don’t look complete, but they are. You want the inside to stay soft.
When you take them out, sprinkle with Erythritol and set aside to cool, I like to store them in the fridge as i find when they are cold, they taste better.