Peanut Butter Cookies
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Keto Friendly Peanut Butter Cookie
1 Egg (pasture raised, organic)
1 Cup creamy peanut butter or almond butter
¼ Tsp sea salt
¾ C 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 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 cross it (making a big tic tac toe design). Cookies should remain a bit more than ¼ inch thick.
Bake 350 for 13-15 min. Enjoy!
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