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Is there anything better than a straight from the oven cookie? I love these PB treats because not only are they super easy to make but they are actually good for you and won’t knock you off of your diet!
My favorite way to enjoy these keto cookies is with a cup of hot coffee, but I also pack them for a work snack or enjoy at the end of a very savory meal!
Keto Peanut Butter Cookies
What You’ll Need
1 cup peanut butter; I like this brand because it’s only peanuts in the ingredients!
1/2 cup Keto sweetener, I like this brand
1 large egg
1 tsp vanilla, I like this brand
1 tsp baking powder, I like this brand
1/2 tsp pink salt, I like this brand
What To Do
Preheat oven to 350F.
Cream together all ingredients. I personally use a hand mixer for creaming because I feel like it gives me a fluffier cookie. Stand mixers work well for this too! Refrigerate for 20 minutes so dough can be worked with.
Roll dough into balls and place on a parchment paper lined cookie sheet. Press with a fork twice in opposite directions. Bake cookies for 15 minutes (check after 10 minutes if your oven runs hot). Transfer cookies to a cooling rack or let cool on the pan for about 10 minutes. Enjoy!
Tip: these store really well in the fridge for about 3-5 days.
Tip #2: If you want to try for a lower carb count, use almond butter instead of the PB.
Nutrition
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Are the nutrition facts that you post with Peanut butter or Almond butter?
Peanut butter!
I read not to eat peanuts because they are legumes. So what is your take on this, please. Just wondering about which nut butter to buy for these cookies 🙂
Legumes get a bad rap because, when raw, contain a high amount of lectins. This was said to be bad because of a book published The Plant Paradox. Lugumes, when cooked, do have most of their lectins cooked out. The moral of the story is do some research about the lectins in legumes, and decide if you feel strongly about it or not 🙂
Hi! Did you use granulated or confectioners Swerve? Thank you
Granulated!
I made these today and they’re great! Thanks for the recipe!
So happy you enjoyed the recipe Mel!