American · Dessert
Peanut Butter Cookies
A low-carb take on the classic peanut butter cookie, built on a flourless almond-flour and natural peanut butter base and sweetened entirely with allulose so it keeps the fork-marked crust and dense chew of the original without the sugar spike.
$1
8 minsPrep
11 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
186Calories
7.9gProtein
15.3gFat
14gCarbs
2.1gSugar
2.3gFiber
411mgSodium
30mgChol
2gSat Fat
210mgPotassium
41mgCalcium
0.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
English Brown Ale
local
Cold Brew Coffee
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, beat the egg and mix in the peanut butter until smooth.
3
Stir in the almond flour, allulose, baking soda, vanilla extract and salt until a soft dough forms.
4
Divide the dough into 2 equal balls (about 47g each), place on the sheet and flatten with a fork in a crosshatch pattern.
5
Press the chopped peanuts onto the tops of the flattened cookies.
6
Bake for 10-11 minutes until the edges are just turning golden; the centres will still look soft.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 32g32g natural, unsweetened peanut butter
- 20g20g almond flour
- 1/31/3 eggs, beaten (16g)
- 16g16g allulose
- 1g1g baking soda
- 2g2g vanilla extract
- 1g1g salt
- 6g6g chopped peanut
