Low Carb, Gluten Free Peanut Butter Cookies

Easy peasy in the food processor…with a great texture and way better for you than regular peanut butter cookies! Definitely try these and see if you ever want to go back. By the way…if you eat the whole batch, these are no longer low carb…but would still be gluten free 🙂

Low Carb and Gluten Free Peanut Butter Cookies

3/4 c. almond flour
1/4 c. coconut flour
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp cinnamon
1/4 c no calorie brown sugar sweetner (I used Wal-Mart Brand….it’s lower carb than Splenda Brown Sugar)
1 tsp liquid stevia (I use NuNaturals, which I buy at iHerb – use referral code FAC437 to save $5 on your first order!)
1/3 c peanut butter (creamy)
1/3 c coconut oil
2 eggs

Heat oven to 325

Mix all of the dry ingrediants in the food processor until they are well-blended. Add all of the wet ingrediants, except the eggs. Mix well. While leaving the food processor on, add the eggs, one at a time.

Line baking sheet with parchment paper. Roll dough into a log(ish) about 1.5 inches in diameter. Pluck off 1.5 inch pieces and place on cookie sheet. Mash slightly with your hand, as these don’t spread or change shape (at all…seriously).

Bake at 325 for 10 minutes (optional for pretty cookies…remove from oven at 8 minute mark and use a fork to make traditional peanut butter cookie crosses – if you plan on doing this, you can leave your cookies a little taller at the beginning).

Allow to cool on cookie sheet for 1-2 minutes and then remove (carefully) to a wire cooling rack.

Enjoy…but not the whole batch!

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