Dry Ingredients

Dry Ingredients

• 1 cup (120g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (30g) erythritol
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) salt

1 cup almond flour

1 cup almond flour, finely ground

1/2 cup peanut flour

To make 1/2 cup of peanut flour:

1. Preheat oven to 350 levels F (175 degrees C)

2. Spread peanuts on a baking sheet and roast for 15 minutes, or until golden brown

3. Let peanuts cool for five minutes, then rub them between your fingers to remove the skins

4. Place the peanuts in a meals processor and process until finely ground

5. Measure out half of cup of the peanut flour

1/4 cup coconut flour

– 1/4 cup coconut flour

1 teaspoon baking soda

1 tsp baking soda

1/2 teaspoon salt

Ingredients:

• 1/2 teaspoon salt

Instructions

Ingredients:

– 1 cup (120g) almond flour

– 1/2 cup (60g) coconut flour

– 1/4 cup (25g) granulated erythritol, plus more for rolling

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup (120g) creamy peanut butter

– 1/4 cup (60ml) melted coconut oil

– 1 large egg

– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking soda, and salt.

4. In a separate bowl, whisk collectively the peanut butter, coconut oil, egg, and vanilla extract.

5. Add the moist ingredients to the dry components and blend till simply mixed.

6. Form the dough into 12 equal balls. Place on the prepared baking sheet and flatten with a fork.

7. Bake for 10-12 minutes, or until the edges are golden brown.

8. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Preheat Oven and Prepare Baking Sheet

Preheat oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

Preheat oven to 350 degrees F (175 degrees C).

Preheat oven to 350 levels F (175 degrees C).

Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper. This will prevent the cookies from sticking to the pan and make them easy to take away.

Combine Wet and Dry Ingredients

In a big bowl, mix the dry elements: almond flour, baking soda, and salt.

In a separate bowl, whisk collectively the wet ingredients: coconut oil, peanut butter, sweetener, and egg.

Add the wet ingredients to the dry ingredients and mix until just mixed.

Form the dough into 1-inch balls and place on a baking sheet lined with parchment paper.

Bake at 375 levels F for 10-12 minutes, or until the perimeters are golden brown.

Let cool on a wire rack earlier than enjoying.

In a big bowl, cream together the butter, coconut oil, and erythritol till gentle and fluffy.

In a large bowl, cream collectively the butter, coconut oil, and erythritol till light and fluffy.

Beat within the egg and vanilla extract.

Beat within the egg and vanilla extract till simply combined.

In a separate bowl, whisk collectively the almond flour, peanut flour, coconut flour, baking soda, and salt.

In a separate bowl, whisk together the next components:

• 1 cup almond flour
• 1/2 cup peanut flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Gradually add the dry components to the wet elements, mixing till simply combined.

Once the wet components are well mixed, it’s time to add the dry components. Do this steadily, including a little bit at a time and mixing until just mixed.

Overmixing the dough will make the cookies tough, so it is important to be light and blend only till the components are incorporated.

Once the dough is ready, roll it into balls and place on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, or till the edges are lightly golden brown.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

Enjoy your scrumptious keto peanut butter cookies with coconut oil!

Shape and Bake Cookies

Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

In a medium bowl, combine the peanut butter, coconut oil, and sugar substitute.

Beat with an electric mixer until easy and creamy.

Stir in the egg yolk and vanilla extract.

In a separate bowl, mix the almond flour, baking powder, and salt.

Gradually add the dry elements to the moist ingredients, mixing till just mixed.

Shape the dough into 1-inch balls.

Place the balls on the prepared baking sheet and press down barely.

Bake for 10-12 minutes, or until the edges are golden brown.

Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches aside.

Use a cookie scoop or spoon to drop the dough onto the ready baking sheet, spacing them about 2 inches apart.

Use a fork to gently flatten the cookies.

Line a baking sheet with parchment paper.

In a big bowl, combine the peanut butter, coconut oil, egg, and vanilla extract.

In a separate bowl, whisk together the almond flour, sweetener, and baking powder.

Add the dry components to the moist components and blend until just combined.

Drop the dough by rounded tablespoons onto the ready baking sheet.

Use a fork to gently flatten the cookies.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Bake for 1012 minutes, or till the perimeters are golden brown.

Bake for 1012 minutes, or till the perimeters of the cookies are a beautiful golden brown.

If the sides of the cookies usually are not golden brown after 1012 minutes, bake for an extra 12 minutes, or until the sides are golden brown.

Cool and Enjoy

Ingredients:

– 1 cup pure peanut butter, unsweetened

– half of cup coconut oil, melted

– 1/4 cup Lakanto or granulated sweetener of choice

– 1 massive egg

– 1 teaspoon vanilla extract

– half of teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.

2. In a big bowl, cream together the peanut butter, coconut oil, and sweetener until clean.

3. Beat within the egg and vanilla extract until well combined.

4. In a separate bowl, whisk together the baking soda and salt.

5. Gradually add the dry components to the wet components, mixing till just mixed.

6. Fold in the chocolate chips, if desired.

7. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

8. Bake for 10-12 minutes, or till the perimeters are golden brown.

9. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Tips:

– For a chewier cookie, bake for 12-13 minutes.

– For a crispier cookie, bake for 10-11 minutes.

– If you do not have coconut oil, you must use unsalted butter as a substitute.

– If you do not have Lakanto, you can use one other granulated sweetener of your choice, corresponding to erythritol or xylitol.

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

1. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

Enjoy!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated erythritol or monk fruit sweetener
• 1 giant egg
• 2 teaspoons vanilla extract
• 1/4 cup creamy peanut butter
• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big bowl, cream collectively the butter and sweetener till light and fluffy.
3. Beat in the egg one at a time, then stir within the vanilla and peanut butter.
4. In a separate bowl, whisk together the almond flour, coconut oil, baking powder, and salt.
5. Add the dry elements to the wet elements and blend till just combined.
6. Drop by rounded tablespoons onto a parchment paper-lined baking sheet.
7. Bake for 8-10 minutes, or till the edges are golden brown.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.