Low Carb Peanut Butter Almond Cookies

I don't know about you guys but baked goods seem like a thing of the past for me. When you eat low-carb you just don't get a lot of opportunity to eat things that are baked sweets. Cakes, pies, and cookies I'll become off-limits. This can be difficult for those of us with sweet-tooth's.
 
After playing around with almond flour recipes here and there it seemed like it was a good time to investigate low carb cookies again. That and I had a craving for peanut butter cookies pretty fierce. I did a little digging around online to see if I could find any good low-carb cookie recipes and I spotted one that seem fairly easy to make without a lot of weird items to include into the recipe.  I hate shopping for weird hard to find items. Anyway, I did a little alteration and added some peanut butter into the recipe. They turned out really good and I would suggest others to give it a try. The trick is to use almond flour not almond meal. Almond meal mix cookies a lot more crumbly and seem to have a grittier texture. These were a lot closer to traditional cookies. 
 
If you try it out, let me know what you think.


Ingredients
Servings 16-18 Units US

• 2 cups almond flour
• 1⁄2 cup Splenda
• 1⁄2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
• 1⁄2 teaspoon salt (if using salted butter, omit salt here)
• 1 teaspoon vanilla extract
• 1/2 Cup Peanut Butter
• 1 egg (optional)

Directions

1. Preheat oven to 300°F.
2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.