Low-Sugar Chocolate Peanut Butter Cookies For Guilt-Free Snacking

Ingredients

1 cup almond flour

1 cup almond flour (blanched finely floor almonds)

1 cup coconut flour

Coconut flour is a gluten-free flour made from dried coconut meat.

It is an efficient source of fiber and has a barely candy taste.

When utilizing coconut flour in baking, it is necessary to notice that it is very absorbent.

Therefore, it is essential to use extra liquid in your recipes when using coconut flour.

A good rule of thumb is to make use of 1 cup of coconut flour for each 2 cups of liquid.

Coconut flour can be utilized in a wide range of baked items, including cookies, desserts, and muffins.

It can additionally be used as a thickener for soups and sauces.

1 cup sweetener of choice

Ingredients:

1 cup sweetener of choice

1/2 cup unsweetened cocoa powder

Ingredients:

–

1/2 cup unsweetened cocoa powder

1/2 cup creamy peanut butter

This recipe requires 1/2 cup of creamy peanut butter.

Creamy peanut butter is made from roasted peanuts which were ground into a smooth paste.

It is an efficient supply of protein, fiber, and wholesome fats.

Creamy peanut butter can be used in a wide range of recipes, including cookies, cakes, and smoothies.

1/4 cup unsweetened almond milk

This sort of milk is a dairy-free alternative produced from almonds. It commonly has a creamy texture and a barely nutty flavor.

Directions

Preheat oven to 350°F (175°C)

1. Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper

Directions:

Line a baking sheet with parchment paper.

In a big bowl, combine all ingredients

In a large bowl, mix:

– 1 cup almond flour

– half of cup coconut flour

– half cup unsweetened cocoa powder

– 1/4 cup erythritol or granulated monk fruit

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup smooth peanut butter

– 1/4 cup unsweetened almond milk

– 1 teaspoon vanilla extract

Mix till nicely combined

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

Whisk collectively the almond flour, cocoa powder, baking soda, and salt in a medium bowl.

In a large bowl, beat collectively the butter and peanut butter until easy.

Beat in the eggs one by one, then stir within the vanilla extract.

Gradually add the dry ingredients to the wet elements, mixing until simply combined.

Fold within the chocolate chips and peanuts.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

Bake for 10-12 minutes, or until the perimeters are flippantly browned.

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

Form dough into 1-inch balls

Form dough into 1-inch balls.

Place balls on prepared baking sheet

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

Line a baking sheet with parchment paper.

Roll the dough into 1-inch balls.

Place the balls on the prepared baking sheet.

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

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

Flatten balls with a fork

This just isn’t relevant to the prompt.

Bake for 10-12 minutes, or until edges are golden brown

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

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and sugar until mild and fluffy.

Beat in the egg and vanilla until nicely blended.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry components to the moist components, mixing until simply mixed.

Stir in the chocolate peanut butter chip cookies chips and peanut butter.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

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

Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

Enjoy!

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

Directions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the butter and sugar until mild and fluffy.
4. Beat in the peanut butter and vanilla.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry elements to the moist components, mixing until just combined.
7. Roll the dough into 1-inch balls and place them on the ready baking sheet.
8. Use a fork to flatten the cookies barely.
9. Bake for 10-12 minutes, or till the sides are simply starting to brown.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.