Servings: 14 cookies
Calories: 87kcal
Ingredients
- ¼ cup butter
- ⅓ cup peanut butter 100% peanuts, preferably organic
- ⅓ cup sweetener preferably xylitol
- ⅓ cup coconut flour approx. 1.5 oz / 40g
- 2 tablespoon flax seed meal approx. 0.5 oz / 15g
- 1 large egg
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- In a bowl combine coconut flour, flaxseed meal, and baking powder. Mix well and set aside.
- In a small saucepan combine butter, peanut butter, vanilla extract and xylitol. Stir over medium heat until the xylitol and the butter are melted.
- Transfer the mixture to a mixing bowl and wait 5-10 minutes to cool down.
- Add the egg and whisk for 30 seconds, until smooth. Gradually add the dry ingredients, mixing with a wooden spoon until combined.
- Refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350º F/ 180º C. Line a large baking tin with parchment paper. Adjust the oven rack one slot above the middle position.
- Roll walnut-size balls with your hands and arrange them on top of the tin. Using a fork press each ball to create a crisscross pattern.
- Bake for 10 minutes or until only the edges of the cookies start becoming golden brown (watch them carefully).
- Let them cool on a wire rack or on top of the sheet.
- Serve the whole batch or store in an airtight container for 3-4 days.
Notes
Instead of xylitol, you can use a keto-friendly sweetener of choice or ½ cup / 100 g erythritol.
Nutrition
Calories: 87kcal | Carbohydrates: 3.6g | Protein: 2.6g | Fat: 7.1g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.6g | Sodium: 49mg | Potassium: 48mg | Fiber: 1.7g | Sugar: 1.2g | Calcium: 18mg | Magnesium: 14mg | NET carbs: 1.9g
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