Almond Flour Peanut Butter Cookies

1-1/2 dozen

YIELD

10 minutes

PREP TIME

20 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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.

LEARN TO MAKE IT

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