Gluten-Free Keto Peanut Butter Cookies For Sensitive Stomachs
Ingredients
Wet Ingredients
Wet Ingredients:
1/2 cup (1 stick) unsalted butter, melted
1/4 cup creamy peanut butter (unsweetened and free from additives)
1 massive egg
1 teaspoon pure vanilla extract
Peanut Butter
– 1 cup creamy peanut butter (unsalted and unsweetened)
– 1/4 cup Lakanto Monk Fruit Sweetener (or different sugar-free sweetener)
– 1/2 teaspoon baking soda
– 1 large egg
– 1/4 teaspoon vanilla extract
– 1/4 cup almond flour
– 1 tablespoon coconut flour
Maple Syrup
Ingredients:
Maple Syrup
– 1/4 cup pure maple syrup, grade B or C
Vanilla
Vanilla is a spice that is derived from the vanilla bean, which is the fruit of a tropical orchid plant. Vanilla has a candy, heat, and floral flavor that is utilized in a selection of candy and savory dishes. It can be used as a flavoring agent in perfumes and cosmetics.
The main component of vanilla is vanillin, a compound that offers vanilla its characteristic taste. Vanillin is produced by the vanilla bean as a defense mechanism against fungi and other microorganisms.
Vanilla beans are sometimes dried and cured for a number of months earlier than they’re used. The curing course of helps to develop the flavour of the beans and to take away any bitterness.
Vanilla is a comparatively costly spice, but it is price the price. A little little bit of vanilla can go a good distance, and it could add a touch of flavor and class to any dish.
Here are some of the ways that vanilla is used in cooking:
- As a flavoring agent in desserts, cookies, pies, and different desserts
- As a flavoring agent in ice cream, yogurt, and other dairy products
- As a flavoring agent in coffee, tea, and other beverages
- As a marinade for meats and poultry
- As a flavoring agent in sauces and gravies
Vanilla is a flexible spice that can be used to add taste to quite so much of dishes. It is a delicious and reasonably priced method to add a touch of sophistication to your cooking.
Egg
Eggs are a versatile ingredient that can be utilized in quite so much of dishes, from breakfast to dinner. They are a good source of protein, nutritional vitamins, and minerals, and so they might help to bind ingredients collectively. In baking, eggs can help to create a lightweight and fluffy texture. When making gluten-free keto peanut butter cookies, it could be very important use eggs that are contemporary and freed from cracks.
Eggs can be used in a selection of ways in gluten-free keto peanut butter cookies. They could be crushed till they are light and fluffy, after which added to the opposite components. They can be separated, with the egg whites being overwhelmed till they’re stiff and then folded into the batter. This will assist to create a light and airy texture. Eggs can also be used to brush the tops of the cookies earlier than baking, which will assist to provide them a golden brown colour.
If you might be allergic to eggs, there are a couple of substitutes that you have to use. You can use a flax egg, which is made by mixing 1 tablespoon of floor flaxseed with three tablespoons of water. You also can use a chia egg, which is made by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Both of those substitutes will assist to bind the components together and create a light and fluffy texture.
Almond Milk
Ingredients:
Almond Flour: 1 cup (120 grams)
Peanut Butter: 1/2 cup (122 grams)
Unsweetened Almond Milk: 1/4 cup (60 milliliters)
Coconut Oil: 1/4 cup (57 grams), melted
Baking Powder: 1 teaspoon (5 grams)
Salt: 1/4 teaspoon (1.5 grams)
Vanilla Extract: half of teaspoon (2.5 milliliters)
Dry Ingredients
Dry Ingredients:
1 cup almond flour
half cup coconut flour
1/4 cup monk fruit sweetener
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
half of teaspoon salt
Almond Flour
• Almond Flour: This is the bottom of these cookies and provides the structure and texture. It is a gluten-free and grain-free flour created from finely floor almonds.
Coconut Flour
Coconut flour is a flour produced from dried, floor coconut meat. It is a good source of dietary fiber and has a barely sweet taste. Coconut flour is gluten-free and grain-free, making it a good selection for people with celiac illness or gluten intolerance.
Coconut flour is high in fats and low in carbohydrates, making it a good choice for folks on a ketogenic food regimen. It is also a great supply of protein and minerals, together with iron, magnesium, and potassium.
Coconut flour can be used in quite a lot of recipes, including cookies, cakes, breads, and muffins. It is necessary to note that coconut flour absorbs more liquid than other kinds of flour, so it is essential to regulate the quantity of liquid in your recipes accordingly.
Baking Powder
Baking powder is a leavening agent that helps baked items rise. It is a mix of baking soda, an acid, and a starch. When baking powder is added to a batter or dough, the acid reacts with the baking soda to produce carbon dioxide gasoline. This gasoline creates bubbles within the batter or dough, which causes it to rise.
Baking powder is an important ingredient in lots of gluten-free keto baked goods. It helps to create a light and fluffy texture, and it also helps to reduce the chance of the baked goods changing into dense and crumbly.
There are two major types of baking powder: single-acting and double-acting. Single-acting baking powder reacts immediately when it’s added to a batter or dough. Double-acting baking powder reacts twice: once when it’s added to the batter or dough, and again when it is heated. Double-acting baking powder is the commonest sort of baking powder used in baking.
When selecting a baking powder, it is essential to ensure that it is gluten-free. Some baking powders comprise wheat flour, which can be dangerous to people with celiac illness or non-celiac gluten sensitivity.
Here is a recipe for gluten-free keto peanut butter cookies that makes use of baking powder:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/4 cup sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350 degrees F (175 levels C).
- In a big bowl, cream collectively the peanut butter, butter, and sweetener until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the baking powder and salt.
- Add the dry components to the moist elements and blend until just combined.
- Drop by rounded tablespoons onto a parchment paper-lined baking sheet.
- Bake for 10-12 minutes, or until the sides are golden brown.
- Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
Baking Soda
Baking Soda
Baking soda is a leavening agent that helps baked goods rise by reacting with acids. In gluten-free keto peanut butter cookies, vinegar is commonly used because the acid to create carbon dioxide gas, which makes the cookies light and fluffy.
Baking soda can be alkaline, which might help to neutralize the acidity of acidic meals like vinegar. This can help to forestall cookies from having a sour style.
- 1 teaspoon baking soda
Salt
Salt is an essential ingredient in many recipes, including gluten-free keto peanut butter cookies. It helps to balance the sweetness of the other ingredients and improve the flavour of the cookies.
When selecting a salt on your cookies, it is important to think about the type of salt you’re utilizing. Sea salt is a good possibility as a result of it has a more complicated flavor than table salt. You can even use kosher salt, which is a coarse salt that’s often used in baking.
The amount of salt you add to your cookies will depend on your private preferences. However, a good rule of thumb is to add about 1/4 teaspoon of salt per batch of cookies.
If you may be new to baking with salt, it’s a good idea to start with a small quantity and then adjust the amount to your style. You can at all times add more salt to your cookies, but it’s tough to take away it as soon as it has been added.
Instructions
Preheat Oven and Prepare Baking Sheet
Preheat Oven:
Preheat the oven to 350 degrees Fahrenheit (175 levels Celsius).
Prepare Baking Sheet:
Line a baking sheet with parchment paper.
Preheat oven to 350°F (175°C).
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
To line a baking sheet with parchment paper:
- Cut a piece of parchment paper massive enough to cowl the complete baking sheet.
- Place the parchment paper on the baking sheet and press it down gently to verify it’s secure.
- Trim any excess parchment paper around the edges of the baking sheet.
- The baking sheet is now prepared to make use of.
Combine Wet Ingredients
In a big bowl, whisk collectively the peanut butter, brown sugar substitute, maple syrup, and vanilla extract till smooth.
Add the egg and beat until well mixed.
Add the dry components (almond flour, baking soda, and salt) and blend until simply combined.
Use a cookie scoop or two spoons to drop the dough onto a parchment paper-lined baking sheet, spacing them about 2 inches aside.
Use a fork to press down on each cookie to flatten it barely.
Bake for 10-12 minutes, or until the perimeters are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.
In a big bowl, whisk together the peanut butter, maple syrup, vanilla, egg, and almond milk till clean.
• In a large bowl, whisk collectively the peanut butter, maple syrup, vanilla, egg, and almond milk until smooth.
Combine Dry Ingredients
Instructions: Combine Dry Ingredients
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Set apart whilst you prepare the moist components.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
– In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, baking soda, and salt.
Mix Wet and Dry Ingredients
Instructions:
Mix Wet Ingredients:
- In a medium bowl, whisk collectively the almond butter, coconut oil, maple syrup, and vanilla extract till clean.
Mix Dry Ingredients:
- In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
- Gradually add the dry elements to the wet components, mixing until just combined.
- Do not overmix, as it will make the cookies robust.
Gradually add the dry elements to the wet components, stirring till simply mixed.
Gradually add the dry ingredients to the moist elements.
Stir until simply combined.
Do not overmix.
Mix moist ingredients in a big bowl until combined.
Add coconut flour and fiber, combine for 1 minute.
Form small balls and flatten barely with a fork.
Bake at 325 degrees for 12-13 minutes.
Let cool and enjoy!
Form Cookies
1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, cream collectively the butter and peanut butter until smooth. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Gradually add the dry components to the moist components, mixing until simply mixed.
4. Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten the balls with a fork to create a crisscross sample.
5. Bake for 10-12 minutes, or until the perimeters are golden brown. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.
Use a cookie scoop or two spoons to scoop out the dough and kind into 12 even balls.
Use a cookie scoop or two spoons to scoop out the dough and type into 12 even balls.
Place the balls on the ready baking sheet, spacing them evenly aside.
Place the balls on the prepared baking sheet, spacing them evenly apart.
Flatten Cookies
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter and sugar till gentle and fluffy.
Beat within the egg and vanilla.
In a separate bowl, whisk collectively the flour, baking powder, and salt.
Gradually add the dry elements to the moist elements, mixing until simply combined.
Stir within the peanut butter.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Use a fork to flatten the cookies barely.
Bake for 10-12 minutes, or until 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.
Use a fork to flatten the balls into 1/2inch thick cookies.
Use a fork to flatten the balls into 1/2-inch thick cookies.
Bake
Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
In a medium bowl, cream collectively the peanut butter, butter, and Swerve till light and fluffy.
Beat within the egg and vanilla extract.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the moist ingredients, mixing till simply mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Use a fork to press a crisscross pattern on top of each cookie.
Bake for 10-12 minutes, or until the perimeters are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.
Bake for 1012 minutes, or till the perimeters are just starting to brown.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.
In a large bowl, cream collectively the butter and peanut butter till gentle and fluffy.
Beat within the eggs one by one, then stir within the vanilla extract.
Gradually add the dry components to the moist elements, mixing till just combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or till the perimeters are just beginning to brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.
Cool and Enjoy
Gluten-Free Keto Peanut Butter Cookies for Sensitive Stomachs
These gluten-free keto peanut butter cookies are a scrumptious and satisfying treat for folks with delicate stomachs. They are made with a combination of almond flour and coconut flour, which are both easily digestible and low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). This makes them a wise choice for people who undergo from irritable bowel syndrome (IBS) or different digestive issues.
In addition to being gluten-free and keto-friendly, these cookies are additionally low in sugar and carbs. They are sweetened with a mixture of monk fruit and erythritol, that are both pure sweeteners that don’t elevate blood sugar ranges. This makes them a great option for people with diabetes or prediabetes.
These cookies are simple to make and may be enjoyed by folks of all ages. They are excellent for a quick snack or dessert. Here is the recipe:
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 1/4 cup monk fruit
- 1/4 cup erythritol
- 1 egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, cream collectively the peanut butter, monk fruit, and erythritol till gentle and fluffy.
- Add the egg and vanilla extract to the peanut butter mixture and beat till nicely mixed.
- Gradually add the dry components to the wet elements, mixing until just mixed.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the sides are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy!
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix the almond flour, coconut flour, baking powder, salt, and peanut butter.
4. In a separate bowl, whisk collectively the egg, maple syrup, and vanilla extract.
5. Add the moist components to the dry elements and mix until just mixed.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Flatten the cookies with a fork.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
Enjoy!
Instructions:
- Preheat oven to 350 levels F (175 levels C).
- Line a baking sheet with parchment paper.
- In a medium bowl, cream together the peanut butter, butter, and erythritol till mild and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry elements to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Use a fork to flatten the cookies barely.
- Bake for 10-12 minutes, or till the sides are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
- Enjoy!