Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies
Almond Flour Peanut Butter Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Almond Flour Peanut Butter Cookies

  • 7, 2012 19

    · by Jamie VanEaton · 19 Comments

  • to to

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  • “Just another peanut butter cookie variation These are made with ground almonds for your flour.”

  • Candice’s Low-Carb Almond Flour Peanut Butter Cookies

  • 3 1/2

    1/2 dozen cookies(42)

  • Ingredients:

  • 3/4 3/4

    3/4 cup unsalted butter, room temperature

  • 1 1

    1 cup natural peanut butter(sugar free, I use Kirkland organic brand)

  • 1 1

    1 cup splenda(or sweetener of your choice)

  • 2 2

    2 large eggs

  • 2 2

    2 teaspoons pure vanilla extract

  • 2 1/2 2 1/2

    1/2 cups ground almonds/almond meal/almond flour

  • 1/4 1/4

    1/4 teaspoon salt

  • 1 1

    1 teaspoon baking soda

  • Instructions:

  • to 375F

    to 375F

  • In small bowl combine ground almonds, baking soda, and salt. Set aside.

  • In mixing bowl add butter and peanut butter. Mix on high with paddle attachment until smooth.

  • Add splenda and mix until fluffy. Scrap bowl down.

  • Add eggs one at a time with mixer running then add vanilla. Scrap down bowl.

  • Last add the almond flour mixture. Mix just until combined.

  • to

    can either bake right away or store dough in the refrigerator in airtight container until a little more firm. You can also pre-scoop all the dough and refrigerate or freeze what you do not want to bake right away.

  • Line cookie sheet with parchment paper, or nonstick baking liner.

  • 375F 10-12

    375F for 10-12 minutes

Directions

none

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