Ingredients:
- 1 cup (250g) All-natural creamy peanut butter (no sugar added)
- 1/2 cup (96g) Granulated Monk Fruit or Erythritol sweetener
- 1/2 cup (56g) Super-fine blanched almond flour
- 2 tbsp (30g) Cream cheese, softened to room temperature
- 1 large egg, room temperature
- 1 tsp Vanilla extract
- 1/2 tsp Baking powder
- 1/4 tsp Sea salt
Instructions:
- Preheat your oven to 175°C and line a large baking sheet with parchment paper. Note: A hot oven ensures the edges set before the middle gets too soft.
- In a large mixing bowl, combine 250g of peanut butter, 30g of softened cream cheese, and 96g of granulated sweetener.
- Beat the mixture with an electric mixer on medium speed for 2 minutes until the dough looks pale and fluffy.
- Add the room temperature egg and 1 tsp of vanilla extract, beating again until the liquid is fully absorbed.
- In a separate small bowl, whisk 56g of almond flour, 1/2 tsp baking powder, and 1/4 tsp sea salt together. Note: This prevents clumps of baking powder in your finished cookies.
- Gently fold the dry ingredients into the peanut butter base with a spatula until a thick, slightly tacky dough forms.
- Let the dough rest for 5 minutes if it feels too greasy. Note: This allows the almond flour to hydrate and soak up excess oils.
- Scoop 1 tablespoon portions onto the tray and press a fork into them twice to create a crosshatch.
- Bake for 10-12 minutes until the edges are golden brown and fragrant.
- Remove from the oven and leave them on the sheet for 15 minutes until they are firm enough to move. Brown Butter Sugar Cookies Recipe: Chewy Cookies in 25 Minutes — Master this brown butter sugar cookies recipe for a deep, nutty flavor. Inclu...Peanut Butter Fudge Recipe 2: Creamy Fudge in 5 Minutes — Master this peanut butter fudge recipe 2 with our foolproof guide. Features a...Peanut Butter Pie Recipe 2: Creamy No Bake Dessert in 15 Minutes — Master this peanut butter pie recipe 2 with our step-by-step timing guide. A ... $img_2$