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)
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
--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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Unsweetened Peanut Butter: https://amzn.to/37Zees4
Unsweetened Sunflower Seed Butter: https://amzn.to/2XtSyQc
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("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)
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