Low Carb Peanut Butter CookiesPT20Mhttps://img4.recipesrun.com/201907/2019/1018/2d/9/983228/300x200x90.jpg These are the best Low Carb Peanut Butter Cookies! They are quick and easy to whip up when craving sweets and who doesn’t love a good peanut butter cookie?8 servings
Ingredients:
Cooling Rack Small bowl of water and a fork Cookie Sheet with Non Stick Baking Mat or Parchment Paper Electric Mixer1 tsp. baking powder1 egg½ tsp. sea salt1 tsp. vanilla extract½ cup powdered monk fruit / erythritol sweetener1 cup organic peanut butter with no additives
These are the best Low Carb Peanut Butter Cookies! They are quick and easy to whip up when craving sweets and who doesn’t love a good peanut butter cookie?
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01
Information
Gradeeasy
Serving
8 servings
Calorie211 Kcal
Prep Time5 Mins
Cook Time15 Mins
Total Time20 Mins
02
Ingredients
Equipment Needed
Cooling Rack
Small bowl of water and a fork
Cookie Sheet with Non Stick Baking Mat or Parchment Paper
Electric Mixer
1 tsp. baking powder
1 egg
½ tsp. sea salt
1 tsp. vanilla extract
½ cup powdered monk fruit / erythritol sweetener
1 cup organic peanut butter with no additives
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03
Method
Step 1
Heat oven to 350℉. In a medium mixing bowl, cream the peanut butter and sweetener using an electric mixer, then scrape the bowl. Add the egg, vanilla, sea salt, and baking powder and mix until fully combined.
Step 2
Place a nonstick baking mat or parchment paper onto a cookie sheet and dump the dough on top, then roll it into a log. Cut into 8 equal pieces. Roll each into a ball, space them evenly on the cookie sheet and flatten slightly with your hand. Dip a fork in a bowl of water and press into each cookie in a criss-cross pattern.
Step 3
Bake for 10-12 minutes, until the cookies have browned a little bit on the bottom and outer edges. Cool for 10 minutes on the cookie sheet before transferring them to a cooling rack to cool to room temperature.