Recipe Found at So Nourished
Published Dec 10, 2020 by
Many keto cookie recipes use almond flour however, this recipe uses peanut flour for a more peanut buttery taste into these cookies. You can find peanut flour online and in most health food stores. It is very similar to almond flour but a little denser. If you can’t find the peanut flour, almond flour will work as well!
1 1/2 cup peanut flour
1 cup almond flour
3 tbsp coconut flour
1 tsp baking powder
1 1/2 tsp salt
1 cup creamy peanut butter, unsweetened
3/4 cup butter
1 1/4 cup So Nourished granular eythritol
1 tsp vanilla extract
2 tbsp butter
Preheat your oven to 325 degrees F and line two large baking sheets with parchment paper.
Beat together the peanut butter and ¾ cup butter until smooth and creamy.
Add 1 cup granulated erythritol to the bowl and beat until fluffy.
Add the eggs one at a time, scraping down the bowl after each addition.
Add the vanilla and mix.
Scoop the dough into 2 tablespoon-sized balls, roll the balls with your hands and then roll them in the remaining ¼ cup granulated erythritol to coat the outside completely. Place the cookie dough balls on the prepared sheet trays about 1 ½ inches apart.
Bake the cookies for about 15 minutes. Remove from the oven and immediately press the back of a spoon into the center of the cookie to create a well in the center. Let the cookies cool on the tray.
Scoop about ½ teaspoon of chocolate into the center of each cookie, dropping it into the well and making it look like a chocolate kiss. Let the chocolate set and then enjoy!