These cookies are delicious and healthy. They are low in sugar, so the carbohydrates come in large part from the nut components of the cookies. I originally developed them as a low carbohydrate dessert, but they are so good that you would never know. The salt brings out the sweetness of the sugar, but please only add salt if your peanut butter is unsalted.
Ingredients
1/2 cup almond flour
1/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt (UPDATED AMOUNT & only add salt if you are using unsalted peanut butter)
1 egg
1/3 cup unsweetened peanut butter
1 tsp vanilla extract
Preheat the oven to 375 degrees. Mix the flour, sugar, baking soda, and salt. Separately, beat the egg and add the peanut butter and vanilla. Add the wet ingredients to the dry and mix (you may want to use your hands). Divide in half and then repeat until you have 8 sections of dough. Roll each section into a ball. Lay the balls out on a baking sheet lined with parchment paper. Use a fork to gently push each cookie down, making a cross pattern (see image). Bake for 11 minutes. Gently move the cookies to a cooling tray as soon as they are done baking.
Servings per recipe: 8
Nutritional information: ...
The cookies are light and tasty. I may try adding raisins for an added taste. It's easy to eat them all in one sitting. Could be good with hazelnut coffee.
ReplyDeleteMine didn't turn out right. They were crazy salty. I'm going to try again with no salt next time. I double checked to make sure I used the right measuring spoon.
ReplyDeleteMine were too salty too. I couldn't eat them. I'll omit the salt too.
DeleteThey had great texture and flavor except for the salt. Mine were also salty. I believe it needs a dash of salt instead of a teaspoon.
ReplyDeleteSkip the salt,double the recipe (you're going to want more -- especially if you have to share), and throw in a 1/2 cup of chocolate chips. Awesomely delicious! Thanks for sharing! This recipe really hits the sweet and salty PB spot!
ReplyDeleteI made them without salt and with my home made peanut butter. Double the recipe as advised in the comments. SO DELICIOUS! My boyfriend and I ate about half in one sitting, and then forced ourselves to stop and freeze some down. I even made some to bring over to our friend for dinner, those cookies are all gone now!
ReplyDeleteI substituted 1:1 Justin's Maple Almond Butter for the PB. I only did a really small pinch of salt (based on comments above - THANK YOU!)...they actually turned out really good, but I still miss "peanut" butter (advised not to eat peanuts). I did use the parchment paper - a must. I use a small scooper instead of using my hands to roll into balls, then I dipped a fork in butter, then sugar, and did the criss-cross. This is a pretty darn good recipe. Thank you for sharing it. :-)
ReplyDeleteDo you think Xylitol could be substituted for regular sugar?
ReplyDeleteAndrea, I did them with xylitol and they turned out fine! :)
DeleteThis is a great recipe, except I use Stevia (a little more than the equivalent of a 1/4 of a cup of sugar), only a pinch of salt, and double the recipe! Stevia to make them real "low carb" cookies and I can't imagine them with the amount of salt stated in the recipe. I've made these three times in the past two weeks! :)
ReplyDeleteI added almond butter and skipped the salt, they are delicious!
ReplyDeleteSo this is a good recipe, however I did modify it. I used coconut butter. I also limited the salt. One other thing is the amount of baking soda seems off. I put in the listed amount and mixed well with dry ingredients but I could taste the BS. I will make again and ise 1\4 t instead.
ReplyDeleteSo this is a good recipe, however I did modify it. I used coconut butter. I also limited the salt. One other thing is the amount of baking soda seems off. I put in the listed amount and mixed well with dry ingredients but I could taste the BS. I will make again and ise 1\4 t instead.
ReplyDeleteJUST made these -- doubled the recipe as suggested and used coconut sugar as that was all I had on hand. Found them to be a bit tricky to roll and press with the fork to make the traditional pattern. Super sticky and had a hard time peeling them off my hands to put them on the tray and had to skip the fork bit because they would stick to the fork. Any ideas what I could do to remedy that?
ReplyDeleteThey are tasty! :)
Spoon them onto sheet, dip fork in water and press, I've also used flour and Xylitol .
DeleteI would like to make these but have no vanilla extract in my pantry, do you think it will make a big difference?
ReplyDeleteI just made a batch of these. They are highly addictive! I omitted the salt and they were perfect! Yum!!
ReplyDeleteMine turned out really dry, like sand :(
ReplyDeleteYummy, not sweet. Topped with mini choco chips as I pressed them (easier to press them with the chips on them! Fast and love the texture. Will try again with stevia or xylitol.
ReplyDeleteI did not use salted PB so tossed in 1/2 tsp salt. Way too salty! Why not change your recipe if you have so many complaints? I had to toss cookies. So time and ingredients wasted!
ReplyDelete