Description
Chewy, grain-free, peanut butter cookies with zero added sugar.
Ingredients
- ¾ cup (72g) almond flour
- 2 tsp tapioca flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- ⅛ tsp espresso powder (optional)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (85g) Wholesome Yum zero sugar honey or regular honey
- ¾ cup (195g) natural creamy peanut butter, just peanuts and salt
- 2 tbsp (24g) Lakanto allulose monkfruit golden sugar or your favorite sugar alternative
- Flaky salt for topping
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment.
- Whisk together almond flour, tapioca flour, salt, and baking soda in a small bowl. Add espresso powder if using. Sift first if any ingredients look clumpy.
- In a large bowl beat the egg, vanilla, and honey together until combined.
- Add the peanut butter and allulose sweetener and mix until smooth.
- Add the dry ingredients and stir with some elbow grease until a cohesive dough forms. It will seem too dry at first — keep going until it comes together.
- Scoop into balls and place on prepared baking sheet. Press each ball into a flat round about ¼ inch thick. Optionally press a fork in a crosshatch pattern.
- Bake 12-14 minutes until edges are just golden and tops no longer look wet. Finish with flaky salt straight out of the oven.
- Cool on the pan at least 10 minutes before moving.
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 2 g
- Sodium: 159.8 mg
- Fat: 9.9 g
- Carbohydrates: 8.9 g
- Fiber: 1.1 g
- Protein: 5.1 g
- Cholesterol: 15.5 mg
