Low Carb Power

Chewy Peanut Butter Cookies

Ingredients

  • 1 large egg
  • 2 tbsp coconut milk
  • 2 tsp vanilla
  • ¼ cup xylitol
  • 1 tbsp erythitol
  • 3 tbsp chia seed flour
  • 1 cup unsweetened peanut butter
  • 2 pinches pure powdered stevia
  • 1 cup almond flour
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F. Use parchment paper or silicone mats to prepare two sheet pans; set aside.
  2. In a medium bowl whisk together the egg, coconut milk, vanilla, xylitol, erythritol, stevia, and chia seed four until well combined.
  3. Add the peanut butter and mix with a fork until fully incorporated. Set aside.
  4. In a small bowl, whisk to combine the almond flour, baking soda and salt. Add to the peanut butter mixture and mix into a thick batter.
  5. Using a 1 tablespoon scoop or measure, divide dough into 40 balls and place them evenly spaced on the prepared sheet pans. Bake for 11 minutes until puffed and golden. Remove from the oven and allow to cool on the pan; about 15 minutes. Cookies will stay soft and chewy in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month.