Ultimate Keto Peanut Butter Cookies Food

ULTIMATE KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine the butter, peanut butter and sweetener and beat until well combined. Mix in the egg. Add the almond flour, coconut flour, salt, baking soda, gelatin and vanilla and mix well to combine. Refrigerate dough for 10-15 minutes.
• Scoop dough onto a parchment lined sheet pan and bake for 8 minutes. Cool completely on pan. Store cookies in a covered container at room temperature.

KETO PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 350F.
• Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
• Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
• Bake 12 minutes. Cool for 10 minutes before serving.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY

Steps:

• Preheat oven to 375 and set aside a greased cookie sheet.
• In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I've found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside.
• In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes.
• In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth.
• Slowly cup by cup mix the dry ingredients in with the wet ingredients.
• Hand mix the chocolate chips into the wet ingredients.
• I've found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with.
• Place cookies on greased cookie sheet making rolling them to 1 1/2 balls.
• Take a fork and slightly press down on the cookie. These cookies barely expand. Don't be afraid to place them closer together on the cookie sheet.
• Bake at the 15 minutes.
• Allow them to cool and enjoy!