Low-Carb Peanut Butter Cookies Recipe

1/2 cup butter, room temperature
1/2 cup natural peanut butter
1 egg
1 cup sweetening equivalence (EZ Sweetz, Splenda, etc.)
1 teaspoon molasses
1-1/4 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Beat the butter, peanut butter, egg, sweetener, and molasses until creamy, about 2 minutes. Mix together the dry ingredients and stir them into the peanut butter mixture. Wrap dough in plastic and refrigerate until firm (2-3 hours).

Preheat oven to 350°F. Shape dough into 1-1/2-inch balls. Place about 3 inches apart on parchment-lined cookie sheet (you can spritz the paper lightly with cooking spray, but I’m not sure it’s necessary).  Flatten balls in crisscross pattern with a moistened fork.  Sprinkle with a crystal sugar substitute if you’d like (Truvia, Splenda, etc.)  Bake until bottoms are light brown, about 11 minutes. Transfer entire parchment paper to a rack to cool.

Makes about 20 cookies.

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