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Keto-friendly Peanut Butter Cookies
1 egg (pasture-raised, organic)
1 cup creamy peanut butter or almond butter
¼ tsp sea salt
¾ cup Just Like Sugar (I found the sugar makes a difference in the texture. This one works great!)
1 tsp baking powder
½ tsp vanilla
3 tbsp water
In a medium bowl, mix the egg and peanut butter with a hand mixer until well-mixed.
Add salt, baking powder, vanilla, and water, and mix again. You’ll see the mixture is more balled up than it is on a smooth batter or dough. After mixing for just a minute, set the mixer aside and finish the mixing with your hand, kneading the dough so it becomes a smooth batter.
Scoop 1 inch balls (I use a cookie baller and I’m in love with it!) onto a parchment or silicone matt lined cookie sheet, about 2 inches apart. They do not spread. Using a fork, create the classic criss-cross design by pressing the fork to flatten the dough a bit, then pressing again to cross it (making a big tic-tac-toe design). Cookies should remain a bit more than ¼ inch thick.
Bake at 350 for 13-15 minutes. Enjoy!