Sugar Free Peanut Butter Cookies for Diabetics
Soft and chewy packed with peanut butter and perfectly delicious without the sugar spikes.
Servings: 24 Cookies
Calories: 73kcal
Cost: $5
Ingredients
- ¾ cup natural chunky peanut butter
- ½ cup almond flour
- 2 large eggs
- ½ cup unsalted butter
- ½ cup sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Using a stand mixer or handheld mixer, cream together the butter and erythritol for about 1 minute on medium speed. Scrape down sides of the bowl as needed.
- Mix in the remaining wet ingredients for another minute and then add the dry ingredients and mix for another 30 seconds on medium speed.
- Preheat oven to 350°F
- Using a small cookie scoop, scoop out the cookie dough batter into a silicone mini muffin pan resting on a baking tray. Makes 24 cookies
- Bake at 350°F for 12-15 minutes until the edges of cookies are slightly browned.
- Allow cookies to cool completely in the muffin pan before removing them. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: allow cookies to completely cool before removing them from the silicone mini muffin pan.
Nutrition
Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 0g
