Hello friends...happy Monday!
A few weeks ago, I posted about a delicious peanut butter cookie recipe I found on the internet.
While browsing around for sugar and gluten-free recipes, I stumbled onto
It is a treasure trove of easy and delicious recipes!
We are trying to eliminate added processed
sugar from our diets and this cookie recipe looked so yummy.
Since posting about these cookies, so many of you have requested the recipe.
Well, here it is.
Flour-less, Keto friendly, low carb, sugar-free and gluten-free!
As you can see, I did not use a food processor.
I mixed everything by hand and the dough came out perfectly fine.
Helpful tip:
Use a melon baller tool to scoop out just the right amount of cookie dough.
Before every other scoop, I dip the scooper in some water to keep from sticking.
Ready for the oven.
These cookies do not spread, so it is ok to place them close.
Don't they look yummy?
These cookies are the perfect bit of sweetness and crunch in the evening with a glass of cold unsweetened vanilla almond milk.
Now don't go eating the whole bunch just because they are sugar-free. I still treat them as a special treat and not a daily indulgence
Here is the recipe I found on the Wholesome Yum website.
Maya, the website hostess is sharing so many wonderful recipes on her page.
I have just started to try some of them and have not been disappointed yet.
Preheat oven to 350 degrees
1 1/4 cup creamy peanut butter (normal salted)
2 large eggs
1 cup Erythritol (or any granulated nonsugar sweetener)
1 tsp vanilla
1/4 tsp salt
3/4 cup peanuts (measured whole, then coarsely chopped)
30 dark chocolate chips chopped (optional)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the peanut butter, egg, sweetener, vanilla, and salt in a food processor. Process until smooth, scraping down the sides if needed.
- Pulse in the peanut pieces until just combined. (Don't overmix - you want some pieces left for crunch.)
- Use a cookie scoop to place balls of dough onto the prepared cookie sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel. (This will prevent sticking.)
- Bake for about 15-20 minutes, until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool
I hope you give these cookies a try and let me know how you like them.
Please feel free to share this easy recipe with a friend.
See sharing websites below in the comments section.
Happy snacking
Until next time....be kind and stay creative.
Sharing this week over at The Dedicated House for
Make It Pretty Monday!
Click HERE for all the fun
Hugs,
Janet xox
No comments:
Post a Comment