Peanut Butter Cookies

I think anyone who eats keto knows what a staple nut butters are, so these cookies are great because if you’re eating keto you probably already have all the ingredients in the house! I know I did, and that was a huge factor for me in whipping up some peanut butter cookies. They are great for the macros because they’re full of healthy fats and they’re just really super good. I feel like they remind me a lot of a traditional peanut butter cookies in that they’re moist and bursting with peanut flavour. They don’t look quite the same but what they’re lacking in the looks department they make up for in how tasty, sweet and satisfying they are! For me, these cookies made a fun addition to my lunches at work. I looked forward to them in my lunch bag each day last week. 

I used crunchy natural peanut butter and Surkin Gold sweetener, but I think that you could use any sort of similar granular sweetener that measures cup for cup with sugar. I also think that these could be fun with any sort of nut butter! I did like the crunch of the crunchy peanut butter but how fun with these be with almond butter, or even these fun Legendary Foods flavoured nut butters I think would be amazing. They’re a little on the pricey side but they look fantastic and I’m dying to give them a try one day. Let me know if you’ve tried these, or any other unique nut butters, and how they were!

Keto Peanut Butter Cookies
  1. 1 cup almond flour
  2. 3 tablespoons coconut flour
  3. ¼ teaspoon xanthan gum
  4. ¼ teaspoon baking soda
  5. ¼ teaspoon baking powder
  6. ⅓ cup Surkin Gold (or other granulated erythritol)
  7. ¼ cup natural peanut butter
  8. ¼ melted butter
  9. ¼ teaspoon liquid stevia
  10. 1 large egg
  1. Melt your butter and allow to cool slightly, put to the side
  2. Preheat your oven to 350 degrees
  3. In a bowl, combine all your dry ingredients
  4. In a separate bowl, combine the melted butter with the peanut butter and liquid stevia until smooth
  5. Add the egg to the wet ingredients and combine until fully incorporated
  6. Combine the wet and dry ingredients with a spoon or spatula until a dry dough forms
  7. Refrigerate the dough for at least an hour
  8. Using a medium cookie scoop firmly press the dough into the scoop and measure out 12 cookies
  9. Bake at 350 degrees for 18-20 minutes, or until the edges and bottoms are golden brown
  10. Allow to cool completely before enjoying
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