Almond Flour Peanut Butter Cookies
1/2 cup peanut butter 6 tablespoons butter, slightly softened 1/2 cup Anthony's Erythritol 1 egg 1 cup Anthony's Blanched Almond Flour 1 tablespoon Anthony's Coconut Flour 1/2 teaspoon salt 1/4 teaspoon baking soda
Preheat the oven to 350° F. Grease a baking sheet with a little butter. Cream together the peanut butter, butter, and erythritol in a large mixing bowl. Mix in the egg. Add the almond flour, coconut flour, salt, and baking soda and mix well. Drop by heaping tablespoonfuls onto the baking sheet. Use a fork to create a crosshatch pattern on the top of each cookie, flattening out the cookies. The dough is a little sticky, so run the fork under water before doing this. Bake for 15-20 minutes. Cool a bit and enjoy warm or room temperature.