Peanut butter cookies are a classic and traditional recipe. Every family has their way of making them just the right way, and every way they’re made tastes so good. But regardless of whether or not you have the best peanut butter cookie recipe in the world, they’re still little sugary carb bombs headed right for that waistline.
Well, these Peanut Butter Cookies are absolutely delicious, delicate, and so satisfying, but won’t break the bank on carbs.
They taste great with a glass of milk, whether you drink cow’s milk, almond milk, or coconut milk. And, are made even better by tossing some chocolate chips in there too (Lily’s brand chocolate chips are a great option to keep the carbs low).
Not only are these super good with chocolate chips, but they are also quite amazing when chilled… like, maybe you chill them with some chocolate peanut butter ice cream? (sugar free ice cream of course…)
So without further ado, I present to you our Indulgent Peanut Butter Cookies!
Ingredients
- 1/2 Cup Butter, softened
- 1/2 Cup Swerve (erythritol)
- 1/2 Cup Brown Swerve (erythritol)
- 1 Cup Peanut Butter (Must be the real stuff, unsweetened, room temp)
- 1 Large Egg, room temp
- 1/4 Cup Coconut Milk (or Almond Milk)
- 1 tsp Vanilla Extract
- 1 1/4 Cup Almond Flour
- 1 Tbsp Coconut Flour
- 1/4 tsp Xanthan Gum
- 3/4 tsp Baking Powder
- (Optional: 1 cup Lily’s Chocolate Chips)
Instructions
- Preheat oven to 375° F
- In a medium bowl, combine the dry ingredients: almond and coconut flours, xanthan gum, and baking powder. Mix well and set aside.
- In a large mixing bowl, cream together the butter, the swerve, and the brown swerve.
- Add the peanut butter and mix until smooth.
- Add the egg and mix until smooth.
- Add the coconut milk and vanilla extract and mix.
- Slowly add in the dry ingredients in increments, blending completely between additions.
- Roll tablespoons of cookie dough into balls and place about two inches apart on parchment-paper lined cookie sheet.
- Gently press each ball with a fork, it helps to hold the parchment paper on either side of the dough-ball during this step as they will be a bit sticky.
- Bake for 8 minutes (cook times vary based on oven and conditions)
- Allow to cool on cookie sheet for 2 minutes.
- Transfer cookies while still on parchment paper (they are still very soft until done cooling) to a cooling rack.
- Cool until firm, about 15 minutes.
| Servings | Makes about 52 Cookies |
| Serving Size | 1 Cookie (no Chocolate Chips) |
| Fat | 23.4 g |
| Protein | 9.7 g |
| Net Carbs | 2.6 g |
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