Ingredients
Wet Ingredients
- 1/2 cup peanut butter, or nut butter of choice
- 1 tbsp milk of choice
Dry Ingredients
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol or powdered sugar
- 1/8 tsp salt
- 1/8 tsp baking soda
Instructions
- Prepare Nut Butter: If the nut butter is thick or difficult to stir, gently heat it until it becomes runny and easier to mix with the other ingredients.
- Preheat Oven: Set your oven to 325°F (163°C) to ensure it’s at the correct temperature when you’re ready to bake.
- Mix Dry Ingredients: Thoroughly stir together the almond flour, powdered erythritol (or powdered sugar), salt, and baking soda in a mixing bowl until everything is evenly combined.
- Combine Ingredients: Add the warm nut butter and milk to the dry ingredients. Stir well until a dough forms, making sure all ingredients are fully incorporated.
- Shape Cookies: Roll the dough into balls of your desired size (either to make 8 large or 16 small cookies). Flatten each ball gently to form thick cookie shapes.
- Bake: Place the cookies on a baking tray and bake on the center rack of the oven for 10 minutes. Remove them when they still appear slightly undercooked.
- Cool: Let the cookies cool completely on the baking sheet or a cooling rack. They will firm up as they cool, achieving the perfect chewy texture.
Notes
- For a simpler version, you can make 3-ingredient peanut butter cookies by using just peanut butter, sweetener, and an egg as a binder.
- Be careful not to overbake; undercooked cookies will firm up during cooling to maintain a chewy texture.
- You can substitute peanut butter with any nut or seed butter of your choice for variety.
- Use powdered erythritol for best keto compatibility; powdered sugar will increase the carb count.
- Adjust the size of the cookies to your preference, but cooking times may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
