Low-Sugar Chocolate Peanut Butter Cookies For Guilt-Free Snacking
Ingredients
1 cup almond flour
1 cup almond flour (blanched finely ground almonds)
1 cup coconut flour
Coconut flour is a gluten-free flour made from dried coconut meat.
It is a good source of fiber and has a barely sweet style.
When using coconut flour in baking, it may be very important observe that it is very absorbent.
Therefore, it may be very important use extra liquid in your recipes when using coconut flour.
A good rule of thumb is to use 1 cup of coconut flour for every 2 cups of liquid.
Coconut flour can be used in quite a lot of baked goods, together with cookies, cakes, 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 produced from roasted peanuts which have been floor right into a smooth paste.
It is an effective supply of protein, fiber, and healthy fats.
Creamy peanut butter can be utilized in a variety of recipes, together with cookies, cakes, and smoothies.
1/4 cup unsweetened almond milk
This kind of milk is a dairy-free various produced from almonds. It generally has a creamy texture and a slightly nutty taste.
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, combine:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup erythritol or granulated monk fruit
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup easy peanut butter
– 1/4 cup unsweetened almond milk
– 1 teaspoon vanilla extract
Mix till well combined
Preheat oven to 350 degrees F (175 levels 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 together the butter and peanut butter until clean.
Beat within the eggs one at a time, then stir within the vanilla extract.
Gradually add the dry elements to the wet components, mixing till just mixed.
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 sides are lightly browned.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
Form dough into 1-inch balls
Form dough into 1-inch balls.
Place balls on ready 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 ready baking sheet.
Bake for 10-12 minutes, or till the sides are golden brown.
Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
Flatten balls with a fork
This isn’t related to the immediate.
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 till mild and fluffy.
Beat within the egg and vanilla till well blended.
In a separate bowl, whisk collectively the flour, baking soda, and salt.
Gradually add the dry components to the moist components, mixing until just combined.
Stir within the chocolate peanut butter cookies chips and peanut butter.
Drop the dough by rounded tablespoons onto the prepared 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 few minutes earlier than transferring to a wire rack to cool fully.
Enjoy!
Let cool on baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely
Directions:
- Preheat oven to 350°F (175°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 peanut butter and vanilla.
- In a separate bowl, whisk collectively the flour, baking powder, and salt.
- Gradually add the dry components to the moist elements, mixing till just mixed.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use a fork to flatten the cookies slightly.
- Bake for 10-12 minutes, or until the sides are just beginning to brown.
- Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.