Coconut Flour Peanut Butter Cookies
Soft peanut butter cookies made with a little coconut flour and a low carb sweetener, with no wheat flour.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 1 cup natural peanut butter
- ⅓ cup coconut flour
- ½ cup keto friendly sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a baking sheet.
- Mix. Stir the peanut butter, sweetener, eggs, and vanilla.
- Fold. Fold in the coconut flour, baking soda, and salt.
- Shape. Roll 12 balls and press with a fork.
- Bake. Bake 12 minutes and cool on the pan.
Notes
Substitutions: Use almond butter.
Tips: Let the dough rest for 5 minutes.
Storage: Keep at room temperature for up to 5 days.
Nutrition is calculated per serving.