NO-BAKE PEANUT BUTTER CARAMEL COOKIES
Yield: 16 cookies (1 per serving)
Prep Time: 5 minutes (not including time to make caramel sauce)
Cook Time: 10 minutes
Inactive Time: 1 hour
Peanut butter and caramel are a match made in dessert heaven—especially when they come together in an easy-to-make no-bake cookie.
1 recipe Caramel Sauce (here)
¾ cup creamy peanut butter (salted)
½ teaspoon caramel or vanilla extract
¾ cup unsweetened flaked coconut
¾ cup sliced almonds
3 ounces pork rinds, finely crushed (about 1⅓ cups)
¼ cup powdered erythritol-based sweetener
SWEETENER OPTIONS:
A powdered bulk sweetener works best here.
1. Line a baking sheet with wax paper or parchment paper.
2. In a saucepan over low heat, stir the caramel sauce and peanut butter until melted and smooth. Stir in the extract and remove from the heat.
3. In a food processor, pulse the flaked coconut and sliced almonds together until the mixture resembles oatmeal.
4. Add the coconut and almond mixture, crushed pork rinds, and sweetener to the caramel mixture and stir to combine well.
5. Drop the mixture by rounded tablespoons onto the lined baking sheet, leaving about 2 inches between them. Press the cookies with the palm of your hand to flatten them.
6. Refrigerate for about 1 hour to firm up.
STORAGE INSTRUCTIONS: These soft cookies are best kept in the fridge. They will last for up to a week.
TIP: Does it seem odd to put pork rinds in a dessert? Well, it works! It gives the cookies a little crunch as well as cuts down on carbs.
NUTRITIONAL INFORMATION
CALORIES: 200 | FAT: 16.6g | PROTEIN: 7.3g | CARBS: 5.1g | FIBER: 1.7g | ERYTHRITOL: 9.4g
Prep Time: 5 minutes (not including time to make caramel sauce)
Cook Time: 10 minutes
Inactive Time: 1 hour
Peanut butter and caramel are a match made in dessert heaven—especially when they come together in an easy-to-make no-bake cookie.
1 recipe Caramel Sauce (here)
¾ cup creamy peanut butter (salted)
½ teaspoon caramel or vanilla extract
¾ cup unsweetened flaked coconut
¾ cup sliced almonds
3 ounces pork rinds, finely crushed (about 1⅓ cups)
¼ cup powdered erythritol-based sweetener
SWEETENER OPTIONS:
A powdered bulk sweetener works best here.
1. Line a baking sheet with wax paper or parchment paper.
2. In a saucepan over low heat, stir the caramel sauce and peanut butter until melted and smooth. Stir in the extract and remove from the heat.
3. In a food processor, pulse the flaked coconut and sliced almonds together until the mixture resembles oatmeal.
4. Add the coconut and almond mixture, crushed pork rinds, and sweetener to the caramel mixture and stir to combine well.
5. Drop the mixture by rounded tablespoons onto the lined baking sheet, leaving about 2 inches between them. Press the cookies with the palm of your hand to flatten them.
6. Refrigerate for about 1 hour to firm up.
STORAGE INSTRUCTIONS: These soft cookies are best kept in the fridge. They will last for up to a week.
TIP: Does it seem odd to put pork rinds in a dessert? Well, it works! It gives the cookies a little crunch as well as cuts down on carbs.
NUTRITIONAL INFORMATION
CALORIES: 200 | FAT: 16.6g | PROTEIN: 7.3g | CARBS: 5.1g | FIBER: 1.7g | ERYTHRITOL: 9.4g
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