
Author:
Laura Hickman
Recipe type: Dessert
Cuisine: American
Serves: 24 cookies
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Crispy, dense and satisfying, a low carb peanut butter cookie. Subtract the fiber and they are almost 2 carbs each.
Ingredients
- ½ cup coconut flour
- 1 cup granulated Splenda
- 1 cup peanut butter (creamy or crunchy, you choose)
- 3 eggs
- ¼ tsp salt
- 1 tsp. vanilla extract
Instructions
- Heat oven to 350 degrees
- Prepare baking sheet with baking parchment or cooking spray.
- Mix all ingredient in mixer until well combined and dough has formed.
- Using a tablespoon measure, make balls of dough and place balls on pan. (They don't need to be far apart, they don’t puff up.)
- Flatten cookies slightly making a crisscross mark on cookie with a fork.
- Bake for 15-17 minutes till edges are golden brown.
Nutrition Information
Serving size: 1 cookie Calories: 69 Fat: 5.0 Carbohydrates: 4.6 Sodium: 60 Fiber: 2.8 Protein: 2.9
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