PEANUT BUTTER COOKIES
Yield: 2 cookies (1 per serving)
Prep Time: 5 minutes
Cook Time: 12 minutes
1½ tablespoons creamy peanut butter (salted)
1 tablespoon unsalted butter, softened
2 tablespoons granulated erythritol-based sweetener
2 teaspoons lightly beaten egg (see Tip)
¼ teaspoon vanilla extract
2 tablespoons defatted peanut flour
⅛ teaspoon baking powder
Pinch of salt
2 teaspoons sugar-free chocolate chips
SWEETENER OPTIONS:
A bulk sweetener will give these cookies a better consistency, but you might be able to get away with a non-bulk sweetener here.
1. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a small bowl, beat the peanut butter, butter, and sweetener with an electric mixer until well combined. Beat in the egg and vanilla extract.
3. Add the peanut flour, baking powder, and salt and mix until the dough comes together. Divide the dough in half and roll each half into a ball.
4. Place the dough balls on the lined baking sheet and press each ball into a disc about ½ inch thick. Top each disc with 1 teaspoon of chocolate chips, pressing them into the dough to adhere.
5. Bake for 10 to 12 minutes, until puffed and just barely golden brown. Remove from the oven and let cool on the pan. The cookies will still be very soft when they come out of the oven but will firm up as they cool.
DAIRY-FREE OPTION: Substitute softened coconut oil for the butter.
TIP: To measure out 2 teaspoons of egg, simply beat the egg lightly in a bowl first. This breaks up the proteins and combines the egg white with the yolk. You can save the rest of the egg for your breakfast. This recipe also works well with carton egg whites, if you prefer.
NUTRITIONAL INFORMATION
CALORIES: 163 | FAT: 13.2g | PROTEIN: 4.9g | CARBS: 5.7g | FIBER: 1.9g | ERYTHRITOL: 16g
Prep Time: 5 minutes
Cook Time: 12 minutes
1½ tablespoons creamy peanut butter (salted)
1 tablespoon unsalted butter, softened
2 tablespoons granulated erythritol-based sweetener
2 teaspoons lightly beaten egg (see Tip)
¼ teaspoon vanilla extract
2 tablespoons defatted peanut flour
⅛ teaspoon baking powder
Pinch of salt
2 teaspoons sugar-free chocolate chips
SWEETENER OPTIONS:
A bulk sweetener will give these cookies a better consistency, but you might be able to get away with a non-bulk sweetener here.
1. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a small bowl, beat the peanut butter, butter, and sweetener with an electric mixer until well combined. Beat in the egg and vanilla extract.
3. Add the peanut flour, baking powder, and salt and mix until the dough comes together. Divide the dough in half and roll each half into a ball.
4. Place the dough balls on the lined baking sheet and press each ball into a disc about ½ inch thick. Top each disc with 1 teaspoon of chocolate chips, pressing them into the dough to adhere.
5. Bake for 10 to 12 minutes, until puffed and just barely golden brown. Remove from the oven and let cool on the pan. The cookies will still be very soft when they come out of the oven but will firm up as they cool.
DAIRY-FREE OPTION: Substitute softened coconut oil for the butter.
TIP: To measure out 2 teaspoons of egg, simply beat the egg lightly in a bowl first. This breaks up the proteins and combines the egg white with the yolk. You can save the rest of the egg for your breakfast. This recipe also works well with carton egg whites, if you prefer.
NUTRITIONAL INFORMATION
CALORIES: 163 | FAT: 13.2g | PROTEIN: 4.9g | CARBS: 5.7g | FIBER: 1.9g | ERYTHRITOL: 16g
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