cookie - chewy Peanut Butter Cookies

Photo by Tina T.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 64

    g (1/3 cup) Granulated Erythritol, for rolling

  • 128

    g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)

  • 123

    g (1/2 cup) Unsweetened Applesauce

  • 13

    g (2 tbs) Ground Flaxseed + 1/4 cup Water

  • 2/3

    cup Homemade Brown Sugar*, packed (128g Granulated Erythritol+15g Molasses)

  • 1/2

    tsp Salt

  • 180

    g (1+1/2 cups) Peanut Flour

  • 3/4

    tsp Baking Soda

Directions

Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, and place erythritol (for rolling) in a small bowl. In a stand mixer bowl with beater attachment, add the peanut butter, applesauce, flax, water, brown sugar and salt. Mix on low. In a small bowl, whisk together the peanut flour and baking soda. Slowly add to the stand mixer, spoonful by spoonful. Increase mixer speed to medium and mix until fully incorporated and mixture is even (~20 seconds) Use a cookie scoop to portion out the dough and drop onto the prepared cookie sheet. Roll the dough into balls, then roll into the granulated erythritol. Place balls on the cookie sheet and press to flatten slightly. Bake for ~12 minutes, or until puffed and cookies are just SLIGHTLY browned on the bottom (do not overbake) Slide cookies onto a wire cooling rack to cool completely, then transfer to a plate, cover, and leave overnight. Yes, leave overnight. The texture will turn from fudgy underbaked cookie/super chewy cookie dough to normal soft and chewy cookie.

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