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.
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)
- Preheat oven to 300°F.
- Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
- 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.
- Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
- Let cool on sheet for 5 minutes before removing.