July 03, 2017

Sugar Free Peanut Butter Cookies - Low Carb, Wheat Free (Almond Flour and Peanut Flour)

This is one of those things I made weeks ago and it's sat in my files because I simply don't have the time to post.  Life has certainly been throwing us curve after curve over the past 6 weeks or so.  Non stop - and I don't dare ask "What next!?" because I'm sure there will be something and it won't be positive!   

When I made these peanut butter cookies I had just one thing in mind.  I wanted to use peanut flour to make them.
When I originally started to make them I had in mind that old 'children's' recipe where you use a cup of peanut butter, a cup of sugar and an egg - roll into balls, squash with a fork and bake at 350 for 10 minutes.  I thought to myself I could tweak it to use peanut flour and of course we don't usually bake with sugar so it would be a natural sweetener instead.  

My taste tests and dough tests meant I kept adding things to give it the taste I wanted and the texture I needed so in the end it had a few more ingredients including prepared peanut butter because it gave it the taste I wanted and I added whey protein powder and oat fiber (finely ground oatmeal)  to give it the texture needed to come together as a dough.

Peanut Butter Cookies
Low Carb & Sugar Free

1/2 c butter
1 c natural sweetener equal to brown sugar
1 c natural sweetener equal to granulated white sugar
10 drops liquid sweetener
2 eggs
2 t vanilla
1 t salt
1 t baking soda
2 c good quality peanut flour
1 1/2 c water
1 T honey (I used sugar free substitute)
1 c oat fiber
1 c almond flour
1 c peanut butter
1/3 c whey protein powder (zero carb, zero sugar) - USE IF YOU NEED TO THICKEN TO DOUGH CONSISTANCY

In a bowl, mix all ingredients.  If your dough is too wet, add whey protein powder and mix in until it comes together as a dough.  You could also use additional almond flour or maybe even more peanut flour I imagine.  You just want a good dough texture.  Form small balls 1-2 inches and press flat twice with a fork to make the cross pattern.  Bake on parchment lined sheet at 350 about 12 minutes until the edges start to brown and they are firm.  Almond flour cookies sometimes take longer to bake so watch them and test them.  Let cool 3-4 minutes on the pan to firm a little and then carefully move to cool complete on racks.

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