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Servings: 18
Calories: 191kcal
Ingredients
- 1 cup peanut butter
- 1.5 tablespoons flaxseed meal
- ¼ cup water
- ⅓ cup stevia or monk fruit can sub for 1/2 cup sugar if not keto
- 1.5 cups almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ cup roasted peanuts
- ¼ cup coconut oil
Instructions
- Pre-heat oven to 325 F/160 C. Line a baking tray with baking paper, or a non-stick baking mat.
- Mix flaxseed meal with 2 tbsp water and let it sit for 5 minutes, until jelly-like.
- Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder and your flaxseed 'egg' in a medium bowl. Stir to combine.
- Add almond flour and stir again.
- Fold in chopped peanuts and stir one more time.
- Using your hands, roll the cookie dough into 15-18 cookies. You can then use your fingers or a fork to press them lightly onto the tray. The cookies will grow so place them apart (you may need to use an extra tray to cook all 18 cookies).
- Bake them for 10 minutes if you’d like them to be soft in the middle, or, if you prefer more crunchy cookies bake them up to 15 minutes or until they are golden brown on the edges.
- Let them cool completely before transferring onto a plate.
- Store them in an airtight container for up to 1 week.
Notes
- Use natural peanut butter: Stick with creamy natural peanut butter (the kind that separates) rather than processed peanut butter with added oils and sugars. It creates a better texture and keeps them healthier.
- Adjust sweetness to taste: If you're not following a keto diet, swap the monk fruit or stevia for 1/2 cup regular sugar for a sweeter, more traditional cookie flavor.
- Press with a fork for texture: Use the tines of a fork to create that classic crisscross pattern on top before baking; it's not just for looks, it helps them bake more evenly.
- Check at 10 minutes for softer cookies: Pull them out at the 10-minute mark if you prefer soft, chewy centers. They'll look slightly underdone but will set as they cool.
- Don't skip the cooling time: Let them cool completely on the baking sheet before moving them. They're delicate when warm but firm up beautifully once cooled.
- Flash-freeze for clean storage: Freeze the cookies on a baking sheet for 1 hour, then pack them into containers so they don't stick together or lose their shape.
Nutrition
Calories: 191kcal | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 191mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.003mg | Calcium: 58mg | Iron: 1mg
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