Two Tone Peanut Butter Chocolate Cookies
2 dozen
YIELD
20 minutes
PREP TIME
15 minutes
BAKE TIME
TOTAL TIME
Ingredients
⅓ cup butter, softened ⅓ cup Anthony’s Erythritol 1 egg ⅓ cup Anthony’s Peanut Flour 1 cup Anthony’s Almond Flour ¼ teaspoon salt 2 tablespoons Anthony’s Cocoa Powder
Instructions
Preheat the oven to 350° F. Grease a baking sheet. In a mixing bowl, cream together the butter and erythritol; mix in egg. Add peanut flour, almond flour, and salt; mix well. Transfer ½ of dough to another bowl. Add the cocoa powder to one half of the dough and mix well. Form cookies by taking one teaspoon of each half of dough, rolling the two kinds of dough into one ball, and flattening a bit on the baking sheet. Repeat until all the dough is used up. Bake for 15-20 minutes
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read more
Apple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read more
Fig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more