Homemade Sugar-Free Peanut Butter Cookies
Bake these soft and chewy cookies for a little bite of salty-sweet nostalgia!
Ingredients
- 8 tablespoons salted butter softened
- 1/4 cup sugar-free brown sugar substitute
- 1/2 cup granulated monk fruit or erythritol (plus more for rolling, if desired)
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup no-sugar-added, no-stir peanut butter
- 1 3/4 cups almond flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Using a stand mixer or hand mixer, beat together the butter, brown sugar substitute, and granulated sweetener until fluffy.
- Add the egg and vanilla extract and mix until combined.
- Add the peanut butter and mix until combined.
- Add the almond flour and baking powder and mix on low until combined.
- Use a medium cookie scoop to make 24 cookie dough balls. Roll them in your hands if necessary and place them on the baking sheet.
- If desired, roll the cookie dough balls in extra granulated sweetener before baking.
- Bake for about 13 minutes, until the edges are set and lightly cracked, and the tops turn a matte, uniform, light-brown color.
- Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely (about 20 minutes).
Nutrition
Calories: 108kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 62mgFiber: 1g
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