I’ve made 2 batches since New Yr. We celebrated with one batch as we watched the ball drop New Yr’s Eve (Comfortable New Yr Everybody!) and I gave the rest of that batch to my neighbor however I could not cease occupied with them so I made one other batch and this one I am not sharing. They’re #MineAllMine
They make an incredible deal with however I have been consuming them as breakfast with Greek yogurt. Need just a little further protein combine some chocolate protein powder into your yogurt and crumble one in all these cookies on high… Good day! Peanut Butter Cup for breakfast.
Shelly’s Sugar Free Peanut Butter Cookies
1 cup Almond Flour (blanched, not meal)
2 Tablespoons Coconut Flour
half teaspoon Baking Powder
1/eight teaspoon Sea Salt
1/four cup Butter, softened
2 Tablespoons Peanut Butter
1/four cup Swerve, Granular
1 Massive Egg, overwhelmed
1 teaspoon Vanilla Extract
Preheat oven to 325. Line a baking sheet with parchment paper. Combine collectively the almond flour, coconut flour, baking powder, and salt. Cream softened butter and peanut butter (crunchy or creamy, no matter you like, simply watch added sugars) with the Swerve till nicely mixed. Combine within the egg and vanilla extract. Add dry substances and blend till dough comes collectively.
Roll the dough into 1 to 1-1/2 inch balls and place 1 inch aside on the ready baking sheet. Press the balls down with the palm of your hand to about half inch thick and press the tines of a fork in a crosshatch sample on the highest.
They puff a bit however do not unfold. Bake 20 minutes, till simply barely starting to agency up and are flippantly golden on the underside. Take away and let cool on the pan. They’ll agency as they cool. Makes 16-20 cookies.
Should you make them, take a pic and publish it on Instagram or Twitter. Add #Eggface I would like to see.