Keto cookies made from coconut flour and peanut butter

Keto 493 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Keto cookies made from coconut flour and peanut butter
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 22
  • Calories: -
  • Difficulty: Easy
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Coconut Flour Biscuits with Peanut Butter and Chocolate Chips - A light 6-ingredient dessert, gluten-free and sugar-free.

Ingredients

Directions

  1. Preheat oven to 180 C. Line a baking sheet with parchment paper. Rub the parchment with coconut oil.
  2. In a bowl, beat room temperature eggs with sweetener and vanilla extract.
  3. Add peanut butter to another bowl. Use fresh, creamy butter. If yours is peanut butter, it will create lumps in the finished cookie.
  4. Add the egg mixture to the peanut butter and beat for a smooth, thick, lump-free cookie dough. It shouldn't take more than 1 minute.
  5. Add chocolate chips, stir.
  6. Add the coconut flour and stir with a spatula until fully turned on. The dough will be sticky and heavy.
  7. Form 8-9 balls of the same size dough. To prevent the dough from sticking to your hands, grease your hands with butter.
  8. Place each cookie ball on the prepared baking sheet, leaving 3 cm space between the cookies.
  9. Brush a fork with vegetable oil and press down on each dough ball to form a cookie.
  10. Bake the cookies for 12-14 minutes, or until golden brown on the sides.
  11. Cool on a baking sheet for 10 minutes, then transfer to a cooling rack or flat dish.
  12. Leave it at room temperature for 3 hours to achieve the desired texture.

Keto cookies made from coconut flour and peanut butter



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 22
  • Calories: -
  • Difficulty: Easy

Coconut Flour Biscuits with Peanut Butter and Chocolate Chips - A light 6-ingredient dessert, gluten-free and sugar-free.

Ingredients

Directions

  1. Preheat oven to 180 C. Line a baking sheet with parchment paper. Rub the parchment with coconut oil.
  2. In a bowl, beat room temperature eggs with sweetener and vanilla extract.
  3. Add peanut butter to another bowl. Use fresh, creamy butter. If yours is peanut butter, it will create lumps in the finished cookie.
  4. Add the egg mixture to the peanut butter and beat for a smooth, thick, lump-free cookie dough. It shouldn't take more than 1 minute.
  5. Add chocolate chips, stir.
  6. Add the coconut flour and stir with a spatula until fully turned on. The dough will be sticky and heavy.
  7. Form 8-9 balls of the same size dough. To prevent the dough from sticking to your hands, grease your hands with butter.
  8. Place each cookie ball on the prepared baking sheet, leaving 3 cm space between the cookies.
  9. Brush a fork with vegetable oil and press down on each dough ball to form a cookie.
  10. Bake the cookies for 12-14 minutes, or until golden brown on the sides.
  11. Cool on a baking sheet for 10 minutes, then transfer to a cooling rack or flat dish.
  12. Leave it at room temperature for 3 hours to achieve the desired texture.

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