Peanut Butter Protein Cookies
Not to brag, but these are the best low carb peanut butter cookies I have had yet. They are packed full of peanut butter flavor, have just the right amount of sweetness, all while maintaining a soft and chewy texture!
Ingredients
- 1/2 Cup Unsweetened Peanut Butter
- 3/4 Cup Gold Monkfruit Blend (or your favorite brown sugar substitute)
- 2 Large Eggs
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 1/2 Teaspoons Vanilla Extract
- 1/4 Cup Butter (melted)
- 2 /3 Cup Vanilla Protein Powder
- 1 1/3 Cups Almond Flour
Instructions
- Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- Next, cream together the peanut butter and sweetener with either a hand mixer or a stand mixer.
- Once you have a smooth creamy mixture, add the eggs one at a time and mix again until evenly incorporated.
- Next, add the baking soda, salt, vanilla, melted butter, and protein powder. Mix again on low speed then slowly add the almond flour. Scrape the sides of the bowl to ensure everything is mixed evenly and mix again.
- Roll the dough into approximately two-inch balls and place them on the prepared baking sheet. Leave about 1 1/2 - 2 inches between each cookie. After you have placed the cookies on the sheet, press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
- Bake for 10-12 minutes or until the cookies have begun to crack and the edges have set.I have found these cookies are better under-baked rather than over-baked. So, if they have cracked and aren’t browning go ahead and pull them out! I think you will be happy with the results!
- After you have baked your cookies, let them cool completely before indulging! Enjoy!