Low Carb Old Fashioned Peanut Butter Cookies
04 July 2016
There’s a real deep love out there for peanut butter and so I thought it’s almost an essential to include a peanut butter cookie treat as part of my recipe blog. Natural peanut butter (the one that is literally made from raw peanuts only) is high in omega 3 essential fatty acids, it’s a great source of protein, and a good source of low GI carbs. A little goes a long way when it comes to peanut butter – just 1 tbsp. with an apple or added to a smoothie can help keep you feel satiated for longer. I especially love using peanut butter in snacks or as an addition to breakfast for an extra energy boost. If you are allergic to peanuts you can replace peanut butter in this recipe for almond butter or even macadamia nut butter.
Makes 8 large cookies | Ready in 25mins
1/2 cup almond flour
1/4 cup xylitol
1/2 tsp baking soda
1/2 tsp Himalayan pink salt
¼ tsp. cinnamon
¼ tsp. ground cloves
1/3 cup all natural unsalted, unsweetened peanut butter
1 tsp vanilla extract
Preheat the oven to 180°C.
Combine almond flour, xylitol, baking soda, and salt in a large mixing bowl.
In a separate mixing bowl, beat egg and add peanut butter and vanilla.
Add wet ingredients to the dry and mix thoroughly (you may want to use your hands).
Divide in half and then repeat until you have 8 sections of dough. Roll each section into a ball. Lay the balls out on a baking sheet lined with parchment paper. Use a fork to gently push each cookie down, making a cross pattern (see image).
Bake for 11 minutes. Gently move the cookies to a cooling tray as soon as they are done baking. Serve as is or crumbled over some Caralishious Peanut Butter flavoured ice-cream
Yours in Health Always