Not too sweet almond flour no sugar (high protein?) peanut butter cookies
• ½ cup peanut butter smooth or crunchy
• ▢4 tablespoon sugarless maple syrup(dollarama has a good one called steves maple syrup, it is what I use). Or use 1/4 cup stevia.
• ▢2 teaspoon vanilla
3 Tbsp unsalted butter
• ▢1.5 cups almond flour, or, 1 cup almond flour and 1/2 cup flaxseed or, for higher protein-1 cup almond flour, one scoop protein powder in a 1/2cup, then fill the remainder of the 1/2 cup with almond flour or ground flax seed
• ▢½ teaspoon baking soda
• 1/2 tsp baking powder
• ▢¼ teaspoon sea salt
• 1tsp-2tsp cinnamon
• 1/2 cup Semi sweet chocolate chips (optional)
**Add a bit of water or extra peanut butter if dough too firm and crumbly**
• Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
• In a medium mixing bowl, add the wet ingredients, mix well.
• In a separate bowl, mix together the dry ingredients.
Combine the wet and dry ingredients together and mix well.
• Divide the mixture into 16 balls of dough and place on your tray. Then using a wet fork thats been in cold water, press down on each ball to form a line pattern on top of each cookie.
• Bake for 10-13 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time( I eat like 3 cause warm hot cookies yumdidilyum am I right?). After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes(I eat another 2 here). This cooling off period is crucial for the cookies to completely set. After cooling, enjoy your a few lesser scrumptious low carb peanut butter cookies you just baked!
**A good substitution for chocolate chips, Sierra trail mix! I have tried it, and it tastes deliciously delicious.
