Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten-Free, Sugar-Free Peanut Butter Cookies

Soft Peanut Butter Cookies (Keto W/ SCD Option)


  • Author: Lila Ruth
  • Prep Time: 10 min
  • Cook Time: 12-15 min
  • Total Time: under 30 min
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

Description

**Both Keto + SCD Versions Here Below. Make Sure To Follow The Ingredients + Instructions For Your Diet.

**3.6 Net Carbs for Keto version, including chocolate (scroll down for nutrition facts).


Ingredients

Scale

Keto Ingredients (Scroll down for SCD)

SCD Ingredients

  • 1/2 cup + 2 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1.5 teaspoons Knox or Now Foods gelatin (no substitutes)
  • 1/4 teaspoon baking soda
  • 1 cup peanut butter¬†(Whole Foods Organic Creamy is unsweetened + natural)
  • 1/3 cup + 1/2 tablespoon honey
  • 1 egg (large is fine, not jumbo size)
  • 1 tablespoon vanilla extract
  • 1 teaspoon melted butter or ghee (omit for dairy-free)

Instructions

FOR KETO VERSION

  1. Preheat oven to 350 degrees
  2. Line baking sheet with natural parchment paper, set aside.
  3. Open your natural peanut butter- the oil will be settled at the top, make sure to blend it into the peanut butter evenly so it’s no longer separated. Set jar aside.
  4. In a large bowl, whisk together almond flour, granular Swerve, coconut flour, gelatin and baking soda.
  5. Add your peanut butter, melted butter, coconut milk, vanilla extract and egg. Mix together by hand–it will be loose at first but will start to form into dough in about 25-30 seconds of mixing. Scrape dough from hands and wash + dry hands.
  6. Form dough into a ball. Separate dough into 12 balls. Flatten each round into a cookie shape with your hands and place on parchment paper. You want them to be pretty flat at this point as they will rise just a bit. You can use a clean fork to score them if desired and tidy up the edges. Sprinkle the tops with a touch of additional Granular Swerve.
  7. Place into preheated oven and bake at 350 degrees for 12-15 minutes. Make sure to turn the cookie sheet 180 degrees at the 6 minute mark so they bake evenly.
  8. Your cookies will be very soft and a bit golden coming out of the oven, they will firm up just right during the cooling process. Allow them to cool on the cookie sheet untouched for 10 minutes, then use a spatula to carefully move them to a cooling rack. Allow then to cool on the rack for an additional 15-20 minutes. (Can’t wait? If freezer space allows, place the sheet inside to cool for a quick 10 minutes).
  9. While cookies are cooling, melt your Lily’s chocolate chips in a microwave safe bowl in 2 minute intervals, stirring each time. Add 1.5 tablespoons coconut oil, and stir until smooth.
  10. Dip cookies into chocolate and set them back on the cooled parchment lined cookie sheet. Sprinkle with a tiny but of sea salt. Place the cookie tray in the fridge for about ten minutes (or freezer for 5 minutes)  for the chocolate to set.
  11. Serve and enjoy! Store leftovers in an airtight container to maintain texture.

FOR SCD VERSION

  1. Preheat oven to 350 degrees
  2. Line baking sheet with natural parchment paper, set aside.
  3. Open your natural peanut butter- the oil will be settled at the top, make sure to blend it into the peanut butter evenly so it’s no longer separated. Set jar aside.
  4. In a large bowl, whisk together almond flour, coconut flour, gelatin and baking soda.
  5. Add your peanut butter, honey, melted butter, vanilla extract and egg. Mix together with a fork–it will be very loose at first but will start to form into dough in about 1 minute of mixing and stirring.
  6. Form dough into a ball. Separate dough into 12 balls. Flatten each round into a cookie shape and place on parchment paper. You want them to be pretty flat at this point as they will rise just a bit. You can use a clean fork to score them if desired and tidy up the edges.
  7. Place into preheated oven and bake at 350 degrees for 12-14 minutes. Make sure to turn the cookie sheet 180 degrees at the 6 minute mark so they bake evenly.
  8. Your cookies will be very soft and golden around the edges coming out of the oven, they will firm up just right during the cooling process– they will have a soft and chewy middle with a crunchy edges.
  9. Allow cookies cool on the cookie sheet untouched for 10 minutes, then use a spatula to carefully move them to a cooling rack. Allow then to cool on the rack for an additional 15-20 minutes. (Can’t wait? If freezer space allows, place the cookie sheet inside to cool for a quick 10 minutes).
  10. Serve and enjoy! Store leftovers in an airtight container to maintain texture.
  • Category: Low-Carb
  • Method: Baking
  • Cuisine: cookies

Keywords: grainfree, glutenfree, dairyfree, sugarfree, naturally sweetened, peanut butter, soft baked, scd, specific carbohydrate diet, keto, low-carb, cookies, chocolate, snack