Peanut Butter Cookies - Low Carb, Gluten Free, Sugar Free
Serves: Makes 35-40 2-2 1/2" cookies
  • 1 stick unsalted butter, softened but still cool
  • 1 1/4 cups xylitol
  • 2 cups peanut butter, use your favorite - chunky or smooth, I use the freshly ground kind from the health food store
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups almond flour (also called almond meal)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  1. Cream butter, xylitol, peanut butter, and salt in the bowl of a standing mixer or in a large bowl with a hand mixer. Add eggs and vanilla and continue beating until mixed. Add almond meal, baking powder and baking soda and beat on medium speed until well mixed.
  2. Adjust oven rack to middle of oven and preheat oven to 350°.
  3. Cover cookie sheet or baking pan with parchment paper. Roll ball of dough in your hands using 2 level tablespoons (1/8 cup) of dough. Place balls on baking sheet 1 inch apart.
  4. Get a small bowl of water to dip fork into when pressing cookies. Flatten cookie lightly with a fork. Press fork into cookie again perpendicular to first fork press. Press all the cookie balls with a fork. Dip fork into water, every 2nd or 3rd press, to prevent dough from sticking to fork.
  5. Bake for 14-16 minutes until lightly brown. Bake cookies in batches. Do not stack cookie sheets one above the other in the oven.
  6. Remove from oven and let cool. Cookies taste great frozen!
Recipe by Preheat to 350˚ at