Low Carb Peanut Butter Cookies PT20M https://img4.recipesrun.com/201907/2019/1018/2d/9/983228/300x200x50.jpg 8 servings Ingredients: 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

Low Carb Peanut Butter Cookies

By Ellie

8 Person
20 Minutes
211 Calories
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?

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

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.

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Low Carb Peanut Butter Cookies

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?
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 211 Kcal
  • Prep Time 5 Mins
  • Cook Time 15 Mins
  • Total Time 20 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
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.
04 Author
Ellie Ellie
1078 Recipes
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