How To Make Keto Peanut Butter Cookies With Avocado Oil

Ingredients

Dry

Dry ingredients:

– 1 cup almond flour

– half of cup coconut flour

– 1/4 cup erythritol

– 1 teaspoon baking soda

– half of teaspoon salt

Wet

Ingredients:

Wet Ingredients:

1. 1/2 cup (113g) unsalted butter, softened
2. 1/2 cup (100g) avocado oil
3. 1/2 cup (100g) granulated erythritol
4. 1/2 cup (100ml) unsweetened almond milk
5. 1 giant egg, beaten
6. 1 tablespoon (15ml) pure vanilla extract

Instructions

Preheat oven and prep cookie sheet

Preheat oven to 350 levels Fahrenheit. Line a baking sheet with parchment paper.

Mix dry ingredients

Mix the dry elements (almond flour, sweetener, salt, and baking powder) in a medium bowl.

Mix moist ingredients

Mix the butter, cream cheese, and granulated sugar together in a big bowl until clean.

Beat in the egg.

Mix the dry components (almond flour, baking soda, and salt) in a separate bowl.

Add the dry ingredients to the moist ingredients and mix until simply mixed.

Form the dough right into a ball and wrap it in plastic wrap.

Refrigerate for a minimum of half-hour or overnight.

Preheat the oven to 350 levels F (175 levels C).

Line a baking sheet with parchment paper.

Roll out the dough on a frivolously floured surface to a 1/4-inch thickness.

Cut out the cookies utilizing a 2-inch round cutter.

Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or till the sides are just starting to brown.

Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

Enjoy!

Combine moist and dry ingredients

In a big bowl, cream collectively the avocado oil, butter, and peanut butter till mild and fluffy.

Add the sweetener and egg, and beat till nicely mixed.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

Gradually add the dry components to the moist ingredients, and mix till just combined.

Form the dough into 1-inch balls, and place them on a baking sheet lined with parchment paper.

Flatten the cookies with a fork, and bake at 350 degrees F for 10-12 minutes, or till golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool utterly.

Chill dough

Wrap the dough in plastic wrap and chill for no much less than half-hour, or overnight.

This will assist the dough to firm up and make it simpler to work with.

When you are able to bake the cookies, preheat the oven to 350 levels Fahrenheit (175 degrees Celsius).

Form dough balls

Instructions

Form dough balls:

1. Scoop out 1 tablespoon of dough and roll it into a ball.
2. Repeat with the remaining dough.

Bake

In a medium bowl, whisk together the almond flour, peanut butter, erythritol, baking powder, baking soda, and salt.

In a separate bowl, whisk together the avocado oil, egg, and vanilla extract.

Add the wet components to the dry elements and mix until just combined.

Form the dough into 12 equal-sized balls and place on a parchment paper-lined baking sheet.

Use a fork to press down on each ball to flatten slightly.

Bake for 10-12 minutes, or till the perimeters are golden brown.

Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Enjoy!

Cool

How to Make Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with Avocado Oil

Ingredients:

• 1 cup creamy peanut butter (unsweetened)
• 1/2 cup granulated monk fruit sweetener
• 1 giant egg
• 1/4 cup avocado oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream collectively the peanut butter and monk fruit sweetener till easy.
4. Beat in the egg, avocado oil, and vanilla extract till properly mixed.
5. In a separate bowl, whisk collectively the baking soda and salt.
6. Add the dry components to the moist elements and blend till just mixed.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
8. Use a fork to flatten the balls barely.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.
11. Enjoy!