The easiest recipe for cookies with peanut butter
This recipe could not be easier.
The cookies with peanut butter are a treatment so much fun and comforting. But KetoPeanut Butter Cookies? You might be uncertain about how to do theKeto dietTreat you amicably. Fortunately, this recipe is super simple, with about five minutes of preparation time. You will go from "I want cookies" to sink teeth into a delicious lot in about 30 minutes.
Followers of theKeto Diet Stick at a low carbohydrate meal plan, get energy and nutrients of protein and grease instead. The peanut butter is an excellent source of the same and makes a delicious basis for these cookies.
In addition, this recipe is gluten free, without sugar and low carbohydrates. So, if you prepare a treat for people who have various food allergies or dietary restrictions, this recipe should meet everyone else. (As long as anyone in your group has a peanut allergy, of course.) Even the lovers of sugar and people who are not on the regime of Keto will appreciate this simple recipe, which combines peanut butter with An egg and a little salt and sweetening.
With only four ingredients, these Keto peanut butter cookies are so simple. You do not have to get the mixer out, measure any flour or do something complicated for this recipe. Just stir some basic cell ingredients in a bowl, and you're ready to go.
Made 24 cookies
Ingredients
1 cup of non-raised peanut butter (smooth or chunky; I used Joe's Joe's Creamy Creamy Trader, no salty peanut butter)
1 large egg
1/3 cup (64g) Swerve Brown Sweetener
1/4 c. TSP Fine Sea Salt
How to do it
- Preheat the oven to 350 ° F; Line a large cooking sheet with parchment.
- In a bowl, combine all the ingredients and stir with a wooden spoon until it is well incorporated. Use a tablespoon of 1 tablespoon or two spoons to the dough at the game. Roll in balls and place 1 inch apart on cooking sheets. Use a flatflature fork and create a Crisscross pattern.
- Bake until cookies are golden around the edges but still slightly soft in the middle, about 9 to 11 minutes. Cool on the pastry plate on wire grids for 5 minutes, then transfer cookies to the rack to completely cool. Store the residues covered in the refrigerator.
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