Peanut Butter Cookies with Coconut Flour
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 people
Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk.
Mix all ingredients together until well combined and dough forms
Drop scoops or balls of dough onto parchment paper lined baking pans.
Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
Bake at 350°F for 12-15 minutes or until edges of cookies have browned.
Coconut flour can be adjusted to get desired texture. More will result in more cake-like and less will be more dense.
You'll need about 1/2 cup sugar equivalent sweetener to replace the Swerve and stevia.
Each cookie contains about 0.8g erythritol.
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 74mg | Fiber: 0g | Sugar: 1g | Vitamin A: 80IU | Calcium: 7mg | Iron: 0.3mg
- Net Carbs 2g
- % Carbs: 9.6%
- % Protein: 14.5%
- % Fat: 75.9%
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.