Finally, a real, Low-Carb Peanut Butter Cookie!

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    I've had a hankering for some cookies lately.

    Not the low-carb kinds that taste like a cake-ie instead of a cook-ie.  ☺

    I tried a peanut butter cookie recipe that was raved about on the internet, but the texture was all wrong:  eggy, cakey.  Not what I was looking for.

    So.  I blame Trim Healthy Mama for all of this, because before using THM, I didn't really adapt recipes.  I might add an ingredient or leave an ingredient out once in a while, but mixmaster I was not.

    Until now.  Now, it's almost an everyday occurrence, to tweak recipes to make them work for my personal tastebuds, which sometimes can be fussy.

    Here's my version of a delicious, peanut butter cookie that actually has the texture of a real cookie.

    Yummy goodness!  I know you're gonna enJOY this recipe!

Low-Carb Peanut Butter Cookies ("S" recipe for Trim Healthy Mamas)

• 2 cups almond flour
  
• 1/2 cup coconut flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1/3 cup erythritol or Truvia, plus additional
  
• 4 eggs
• 2 Tbsp. butter, softened
• 6 Tbsp. sugar-free vanilla syrup (DaVinci or Torani)
• 1 cup no-sugar, natural peanut butter
• 1 cup cream cheese
• Optional:  Polaner Sugar-Free Raspberry Preserves
• Optional:  3/4 cup sugar-free chocolate chips or chunked up no-sugar Skinny Chocolate or Lily's Chocolate bars
  
• Optional:  2 Tbsp. cocoa powder (reduce almond flour by 1 Tbsp.)

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    Preheat oven to 325 degrees.  Line two cookie sheets with parchment paper, or use a Silpat baking sheet on top of cookie sheets.

    Combine all ingredients in medium-to-large sized bowl by hand, or with hand mixer. 

    Place heaping tablespoonfuls of dough onto the parchment paper or Silpat baking sheet.  Place two additional tablespoons of erythritol or Truvia into a small dish.  With a glass or cup, flatten tablespoons of dough with oiled bottom of glass dipped in erythritol/Truvia. 

    Bake for 8 minutes; rotate cookie trays and bake for an additional 4-10 minutes until golden brown on edges.  Let cool on cookie sheets; remove and store in sealed container.

    Want to make jelly thumbprints or peanut-butter-chocolate, or peanut butter chocolate chip cookies?  Just use the optional ingredients as desired to change up the recipe for yourself!

    Makes approximately 24 cookies (1 cookie per serving):  11.9 grams fat and 2.4 net grams of carbs. 

    Have you seen my Visual Shopping Guide for Trim Healthy Mama/Low-Carb shopping?  It's been helpful to many people so far.  Check it out!

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    This recipe for Low-Carb Peanut Butter Cookies has been shared as a part of Trim Healthy Tuesdays!  Find more fun and helpful THM tips and recipes at Gwen's Nest!

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