Peanut Butter Coconut Flour Cookies

By Shirl

not tested

55.23 net carbs per entire batch ; 1.38 net carb per cookie assuming 40 cookies per batch

Ingredients

• 1/2 cup coconut flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt (omit if your peanut butter is salted)
• 1/2 cup (1 stick) unsalted butter, room temp
• 3/4 cup natural sugar free peanut butter (and salt free if you can find)
• 3/4 cup granulated Splenda (or your sweetener of choice)
• 3 eggs
• 1 tsp pure vanilla extract

Details

Adapted from lowcarblayla.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees F. In a small bowl mix coconut flour, baking soda and salt. Set aside. In a separate bowl, mix butter & peanut butter with a mixer until combined. Slowly add in Splenda and mix until fluffy and thoroughly combined. Add eggs one at a time while mixer is running. Add vanilla extract and mix until thoroughly combined. Slowly add the coconut flour/baking soda and salt mixture. Once combined, mix on med/high until mixture is smooth. Line a cookie sheet with parchment paper or a baking liner. Using hands (I find it easier but use a spoon if you are more comfortable) scoop about 1 TBSP worth of dough and roll into a ball, approximately 1 inch wide. Place ball on cookie sheet. Cookies do not rise much so they can be set fairly close to each other. Using a greased fork (I sprayed with Pam) press down on each ball left to right, then top to bottom, making peanut butter cookie traditional crisscross pattern. Bake for 8-10 minutes (I made each batch with slightly different times and preferred the least cooked cookies, at 8 minutes)