I've made 2 batches since New Year. We celebrated with one batch as we watched the ball drop New Year's Eve (Happy New Year Everyone!) and I gave the remainder of that batch to my neighbor but I couldn't stop thinking about them so I made another batch and this one I'm not sharing. They are #MineAllMine
They make a great treat but I've been eating them as breakfast with Greek yogurt. Want a little extra protein mix some chocolate protein powder into your yogurt and crumble one of these cookies on top... Hello! Peanut Butter Cup for breakfast.
Shelly's Sugar Free Peanut Butter Cookies
1 cup Almond Flour (blanched, not meal)
2 Tablespoons Coconut Flour
1/2 teaspoon Baking Powder
1/8 teaspoon Sea Salt
1/4 cup Butter, softened
2 Tablespoons Peanut Butter
1/4 cup Swerve, Granular
1 Large Egg, beaten
1 teaspoon Vanilla Extract
Preheat oven to 325. Line a baking sheet with parchment paper. Mix together the almond flour, coconut flour, baking powder, and salt. Cream softened butter and peanut butter (crunchy or creamy, whatever you love, just watch added sugars) with the Swerve until well combined. Mix in the egg and vanilla extract. Add dry ingredients and mix until dough comes together.
Roll the dough into 1 to 1-1/2 inch balls and place 1 inch apart on the prepared baking sheet. Press the balls down with the palm of your hand to about 1/2 inch thick and press the tines of a fork in a crosshatch pattern on the top.
They puff a bit but don't spread. Bake 20 minutes, until just barely beginning to firm up and are lightly golden on the bottom. Remove and let cool on the pan. They will firm as they cool. Makes 16-20 cookies.
If you make them, take a pic and post it on Instagram or Twitter. Add #Eggface I'd love to see.
