Snack: Classic Peanut Butter Cookies

Ingredients

1/2 Cup Natural Peanut Butter
1/3 Cup Erythritol 1 Tbsp. Garnish
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

Instructions

1. Preheat your oven to 350F.
2. In a mixing bowl, add your softened butter and peanut butter.
3. Add your heavy cream and mix thoroughly.
4. Add your flax seed and coconut flour. You can add additional spices here if you’d like to have a different flavor.
5. Mix the batter well until it becomes a bit thick and dough-like.
6. Add your baking soda, baking powder, and erythritol and stir in very well. As you stir vigorously, the residual heat from the friction will start to warm the peanut butter.
7. Add your egg to the mixture.
8. Continue mixing very well until you get a creamy, but still pliable mixture.
9. Roll your cookie dough into balls and place them on a cookie sheet. Make sure they are spread apart at least 1 inch on each side.
10. Press each cookie down with your finger and then lightly trace a pattern on the top (if you’d like). I used a meat hammer to impart the pattern in mine.
11. Bake them for 15 minutes. You want semi-crisp edges here. When you take them out of the oven they will feel extremely soft to the touch, but you need to let them completely cool. Once they come back to room temperature, they will start to harden up a little bit so they can be moved around easily.
12. As they are cooling, sprinkle the top with Erythritol.

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