Low Carb Soft and Chewy Peanut Butter Cookies

Growing up, we had many homemade peanut butter cookies and Mom would always use regular sugar and white flour, so I have taken her recipe and changed up some of the ingredients to make it a low carb delight. They are not exactly the same as Mom’s but we sure like them in the house hold, I can’t make enough!

1 ½ cup Xylitol

1 cup soft butter

1 cup peanuts

1 tsp vanilla

3 cups Almond meal or Almond flour

2/3 cup coconut flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

You can purchase almond meal or flour or you can take 3 cups of fresh almonds and grind up in your coffee grinder or food processor.
Same with the peanut butter,  place 1 cup of salted peanuts in your food processor add 3 tablespoons of xylitol and 1 tsp of vanilla. Process peanuts until smooth (like peanut butter).

Using an electric mixer,cream together room temperature butter and xylitol till fluffy, add peanut butter, vanilla and eggs, beat till blended. Add flours, baking soda, baking powder and salt.

Place parchment paper on cookie sheet, measure 1 tablespoon scoops for each cookie and roll in a ball, dampen fork in bowl of water and press each cookie.

Preheat oven 350F, bake on middle rack for 15 minutes, let cool, store in container.

Makes:  Makes 8 dozen (96 cookies)

Yield: 1.7 net carb per cookie

My Nutrition Facts program would only calculate 72 cookies, but the recipe makes more.

Stay Healthy and Live Well!
Gayle