Marsha Merington
Oct 29, 20201 min
Updated: Dec 2, 2020
Recipe By Anthony's Goods
1/2 cup peanut butter
6 tablespoons butter, slightly softened
1/2 cup Anthony's Erythritol
1 egg
1 tablespoon Anthony's Coconut Flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat the oven to 350° F.
Grease a baking sheet with a little butter.
Cream together the peanut butter, butter, and erythritol in a large mixing bowl.
Mix in the egg.
Add the almond flour, coconut flour, salt, and baking soda and mix well.
Drop by heaping tablespoonfuls onto the baking sheet.
Use a fork to create a crosshatch pattern on the top of each cookie, flattening out the cookies. The dough is a little sticky, so run the fork under water before doing this.
Bake for 15-20 minutes.
Cool a bit and enjoy warm or room temperature.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1-1/2 dozen