TPH Keto Peanut Butter Cookie Recipe

keto

Peanut Butter

cookies

Yield: 14 servings

Serving Size: 1 small cookie (2 Tbsp of dough) / one half of a large cookie (4 Tbsp)

1+ 1/4 cup (140g) unsalted peanut butter (creamy, unsweetened)
1/2 cup (100g) allulose (or tagatose)
1/4 cup (40g) keto baking sweetener (any erythritol-based sweetener, or more allulose)
1 large (50g) egg (pasture-raised / free-range)
1/2 tsp vanilla extract (or other flavoring of choice)
1/2 tsp baking soda (bicarb)
1/4 tsp (a dash) fine sea salt (or 1/8 tsp coarse kosher salt) omit if using salted peanut butter!!

OPTIONAL: For Rolling:

1/4 cup (40g) erythritol (or other keto baking sweetener)

Directions:

1. First preheat the oven to 163C/ 325F, prep your cookie sheet with baking parchment or a non-stick silicone baking sheet.

2. Mix together all the ingredients except the egg, making sure to smooth out any lumps. Add the egg last and mix well, the dough will change from soft and smooth to slightly firm and much thicker.

3. Scoop out 2 Tbsp of dough per cookie (for small cookies), roll into a ball, then roll in the extra sweetener. Space evenly on the prepped baking sheet and flatten out slightly with your palm. Optionally, use a fork to press a crosshatch pattern into the top of the cookie. Bake for 10-12 minutes.

4. Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely before serving. These will keep at room temperature for 1 week in an air-tight container, or 1 month in the freezer.

Small Cookies: 2 Tbsp of dough, 10 minutes

Medium Cookies: 3 Tbsp, 12 minutes

Large Cookies: 4 Tbsp, 15 minutes

NOTES:

--You can adjust the amount of peanut butter by 1/4 cup and it will still turn out well. I do find that it is better with slightly more peanut butter.

--Allergic to peanuts? You can use any other nut butter, or try sunflower seed butter for full nut allergies. Sub by volume, not weight.

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Unsweetened Peanut Butter: https://amzn.to/37Zees4

Unsweetened Sunflower Seed Butter: https://amzn.to/2XtSyQc

Vanilla Extract: https://amzn.to/2XgBsFX

Vanilla Bean Powder: https://amzn.to/2uclToy

Sea Salt: https://amzn.to/2xYwRzt

EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Kitchen Scale: https://amzn.to/2LjURAm

Cookie Baking Pan: https://amzn.to/2IyBGmM

1 Tbsp Cookie Dough Scoop: http://amzn.to/2GWJCLB

Baking Parchment: https://amzn.to/2rpTKVY

Silicone Non-stick Mat: http://amzn.to/2GXkqEC

Pyrex Glass Bowl Set: https://amzn.to/2u8RGXE

Plastic Mixing Bowl Set + Measuring Cups: https://amzn.to/2NFnN81

Heat-Safe Metal Cooling Rack: http://amzn.to/2FRdCqH

Measuring Cups: https://amzn.to/2G8EzrT

Angled Liquid Measuring Cup: https://amzn.to/2uV3ugi

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

ADVERT ALERT:

Yup, all those links up there are affiliate links which means you can support my work by buying stuff through those links! It is of course not required and I still encourage everybody to do your own research on what products to use. None of those are brand-sponsored links, I don't have any affiliation with those individual companies, it's just Amazon who pays me a tiny tiny percentage of what y'all buy on Amazon if you choose to use those links because they like that I send you to their site. If this affiliate program didn't exist I would still show y'all these links because it's useful to know where I source my ingredients and tools. Currently with 50k subscribers this affiliate program makes me between $70-$100 USD per month, which just about covers my ingredient costs. If you want to more directly support my work, join as a Patreon member to get behind-the-scenes access, or buy one of my eCookbooks, or the FREE option is to just share my youtube channel with everyone you think might like it. Sharing helps me grow better than anything else. :)

TPH KETO DESSERTS

keto

Peanut Butter

cookies

Directions:

1. First preheat the oven to 163C/ 325F, prep your cookie sheet with baking parchment or a non-stick silicone baking sheet.

2. Mix together all the ingredients except the egg, making sure to smooth out any lumps. Add the egg last and mix well, the dough will change from soft and smooth to slightly firm and much thicker.

3. Scoop out 2 Tbsp of dough per cookie (for small cookies), roll into a ball, then roll in the extra sweetener. Space evenly on the prepped baking sheet and flatten out slightly with your palm. Optionally, use a fork to press a crosshatch pattern into the top of the cookie. Bake for 10-12 minutes.

4. Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely before serving. These will keep at room temperature for 1 week in an air-tight container, or 1 month in the freezer.

Small Cookies: 2 Tbsp of dough, 10 minutes

Medium Cookies: 3 Tbsp, 12 minutes

Large Cookies: 4 Tbsp, 15 minutes

NOTES:

--You can adjust the amount of peanut butter by 1/4 cup and it will still turn out well. I do find that it is better with slightly more peanut butter.

--Allergic to peanuts? You can use any other nut butter, or try sunflower seed butter for full nut allergies. Sub by volume, not weight.

ABOUT TPH

keto

Peanut Butter

cookies

Directions:

1. First preheat the oven to 163C/ 325F, prep your cookie sheet with baking parchment or a non-stick silicone baking sheet.

​

2. Mix together all the ingredients except the egg, making sure to smooth out any lumps. Add the egg last and mix well, the dough will change from soft and smooth to slightly firm and much thicker.

​

3. Scoop out 2 Tbsp of dough per cookie (for small cookies), roll into a ball, then roll in the extra sweetener. Space evenly on the prepped baking sheet and flatten out slightly with your palm. Optionally, use a fork to press a crosshatch pattern into the top of the cookie. Bake for 10-12 minutes.

​

4. Let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely before serving. These will keep at room temperature for 1 week in an air-tight container, or 1 month in the freezer.

​

Small Cookies: 2 Tbsp of dough, 10 minutes

Medium Cookies: 3 Tbsp, 12 minutes

Large Cookies: 4 Tbsp, 15 minutes

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NOTES:

--You can adjust the amount of peanut butter by 1/4 cup and it will still turn out well. I do find that it is better with slightly more peanut butter.

--Allergic to peanuts? You can use any other nut butter, or try sunflower seed butter for full nut allergies. Sub by volume, not weight.

​

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