Over the years, I found a lot of low carb peanut butter cookies recipes. Most of them with no low carb flour at all. I was always reticent in trying them, thinking of them as being just some cooked egg-y peanut butter. Why spoil that crunchy goodness when I could make my own recipe? At least the mistake would be then mine, not others’.
Apparently, it was no mistake acting bossy and confident in my own kitchen. My low carb peanut butter cookies turned out to be delicious, a sweet’n’salty combination I simply adore.
- 200 grams smooth peanut butter, no sugar added
- 3 eggs
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1,5 tbsp Truvia
- 1/2 tsp baking powder
Yeah, so, I’m not very into complicated things when it comes to cookies. I elaborate on birthday cakes, of course, but not on cookies. Long story short, mix all the ingredients in a large bowl, at medium speed. In the mean time, have your oven heated. In a large tray, covered with parchment, set pieces of dough with a teaspoon, at 2-3 cm apart. Put the tray in the heated oven at minimum to medium heat, for about 20 minutes, or until the edges are golden crisp.