|Peanut Butter Coconut Cookies|
Ahhhh...peanut butter cookies. I love that peanut butter is a yes on the low carb list of goodies! I wish I could take credit for these lovely cookies, but I pulled the recipe from Your Lighter Side who said she got them from Candice. All of my kids and my Hubs enjoyed these, without them being wise that they were anything different than "normal" peanut butter cookies. The cookies were sitting on the counter when my carb-etarian Hubs got home from work. He plopped one in his mouth and instantly said "These are great, I can't wait to dunk them in a glass of milk." He was shocked when I said that they were low carb. Usually I don't cook with straight coconut flour, opting more for a coconut flour and almond flour mixture. However I was intrigued by these since Candice (through Your Lighter Side) said that she made them with just coconut flour in order to make them more filling so you'll eat less. I do think the taste might be a tad better if it was a mixture since these were a tiny bit dry (coconut flour zaps moisture out of recipes so that was expected) but they really were more filling than traditional cookies and they tasted really good. It took my family and I about 4 days to eat the whole batch and I noticed that they got a bit drier each day. I would suggest eating these within a day or two for best flavor.
(my batch made 40 small bite size cookies)
55.23 net carbs per entire batch ; 1.38 net carb per cookie assuming 40 cookies per batch
1/2 cup coconut flour
3/4 tsp baking soda
1/4 tsp kosher salt (omit if your peanut butter is salted)
1/2 cup (1 stick) unsalted butter, room temp
3/4 cup natural sugar free peanut butter (and salt free if you can find)
3/4 cup granulated Splenda (or your sweetener of choice)
1 tsp pure vanilla extract
Preheat oven to 350 degrees F. In a small bowl mix coconut flour, baking soda and salt. Set aside. In a separate bowl, mix butter & peanut butter with a mixer until combined. Slowly add in Splenda and mix until fluffy and thoroughly combined. Add eggs one at a time while mixer is running. Add vanilla extract and mix until thoroughly combined. Slowly add the coconut flour/baking soda and salt mixture. Once combined, mix on med/high until mixture is smooth. Line a cookie sheet with parchment paper or a baking liner. Using hands (I find it easier but use a spoon if you are more comfortable) scoop about 1 TBSP worth of dough and roll into a ball, approximately 1 inch wide. Place ball on cookie sheet. Cookies do not rise much so they can be set fairly close to each other. Using a greased fork (I sprayed with Pam) press down on each ball left to right, then top to bottom, making peanut butter cookie traditional crisscross pattern. Bake for 8-10 minutes (I made each batch with slightly different times and preferred the least cooked cookies, at 8 minutes).