Healthy Low Carb Chewy Peanut Butter Cookies | Gluten-Free

Healthy Low Carb Chewy Peanut Butter Cookies | Gluten-Free

Happy Thursday, everyone! The next five days will consist of cloudy skies, scattered showers, and many indoor activities. I always get excited when rainy February hits down here. It just means Spring is near because, by mid-march, our trees start turning green, tulips make their way up out of the ground, and the temps are never under fifty. I’m not ready for summer just yet, but bring on Spring! I can officially prune my roses next week.

Since I’m stuck inside this afternoon, I decided to finally put together the recipe blog post for these delicious healthy low carb peanut butter cookies. They are gluten-free, grain-free, dairy-free, have no added sugar, but still taste just as good as the real deal. We went through these cookies so fast that I’ve made about three more batches this past week. We like to keep them frozen and have them in the morning with our coffee. For being made with almond flour, these peanut butter cookies have an incredible texture! The outsides are crispy, while the middles are soft and chewy. Peanut butter cookies are one of my favorites, and now that I can have a healthier version of them, it’s all I’ve wanted to eat lately. What’s for breakfast? Peanut butter cookies. What’s for lunch? Peanut butter cookies. Dinner? Same. Dessert? Ice cream…with peanut butter cookies. I can’t get enough! I purchased the Crazy Richard’s 100% Peanut Butter a few weeks ago, and it’s officially my favorite peanut butter! It doesn’t have any salt, sugar, oils, or anything added, yet it tastes as it does. I bought a big bulk pack on Amazon because we went through two jars in a week making these cookies. I used almond flour, peanut butter, vanilla extract, baking soda, monk fruit, golden monk fruit, salt, and egg for these cookies. I love recipes with minimal ingredients. It makes it easy to quickly whip up when you’re craving peanut butter cookies last minute. It also keeps the kitchen a bit cleaner when you’re only using two mixing bowls for the entire recipe. If you have a hard time mixing the ingredients (sometimes brands of almond four can be dryer than others), just add a few more tablespoons of peanut butter until you get the crumble consistency. The dough should be crumbly, but you should be able to form a ball with your hands. Almond flour doesn’t spread out the way regular baking flour does, so you’ll have to create the shape of your cookies with your hands before baking. It’s not a peanut butter cookie unless you press the fork into the dough.

This isn’t the case for these almond flour cookies, but peanut butter cookies have fork dents because standard peanut butter cookie dough is dense, and without the press, each cookie will not cook evenly.   Bake for about 12-minutes and let them cool down on the baking sheet for about 5-10 minutes before removing. 

 This recipe makes 18 cookies! Each cookie has 3 grams of carbs per cookie!

I cannot wait for you to try them 😃 Questions for you!

1. Creamy peanut butter or Crunchy?
2. What’s your favorite brand of peanut butter?
3. Do you like cookies warm or frozen?

Make sure to tag me in your creations! I love seeing and sharing ♥️ 🥜