Low Carb Almond Peanut Butter Cookies
These cookies are delicious and healthy. They are low in sugar, so the carbohydrates come in large part from the nut components of the cookies. I originally developed them as a low carbohydrate dessert, but they are so good that you would never know. The salt brings out the sweetness of the sugar.
These cookies are delicious and healthy. They are low in sugar, so the carbohydrates come in large part from the nut components of the cookies. I originally developed them as a low carbohydrate dessert, but they are so good that you would never know. The salt brings out the sweetness of the sugar.
- Carbohydrate 6.37348970110109 g
- Cholesterol 30.503125 mg
- Fat 15.7669968767255 g
- Fiber 0.878381238993829 g
- Protein 2.04254062585918 g
- Saturated Fat 7.7896565941099 g
- Serving Size 1 1 Serving (28g)
- Sodium 94.1616562657179 mg
- Sugar 5.49510846210726 g
- Trans Fat 1.00662118755147 g
- Calories 170 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Mix the flour, sugar, baking soda, and salt.
- Separately, beat the egg and add the peanut butter and vanilla.
- Add the wet ingredients to the dry and mix (you may want to use your hands).
- Divide in half and then repeat until you have 8 sections of dough.
- Roll each section into a ball.
- Lay the balls out on a baking sheet lined with parchment paper.
- Use a fork to gently push each cookie down, making a cross pattern (see image).
- Bake for 10 minutes.
- Gently move the cookies to a cooling tray as soon as they are done baking.
Preventing Crumbly Dough Structures
Many home bakers mistakenly treat almond flour like wheat flour by over-kneading the mixture, which shatters the delicate nut proteins and yields a greasy, fragile dough. Almond flour lacks gluten entirely, meaning structure relies entirely on binding agents like eggs combined with accurate measurements. When mixing the wet components into the dry base at 375 degrees Fahrenheit, use your hands to gently press the mass together until it forms eight uniform portions without excessive friction.
Managing Parchment and Spacing
Using an unlined baking sheet will cause high-fat nut cookies to stick and burn before the center sets. Line the metal sheet with unbleached parchment paper to provide a non-stick thermal barrier that ensures even browning across the bottom of each 28-gram portion. Pressing the dough balls with a fork creates the classic cross pattern while flattening the dense mass to a uniform thickness, allowing the interior to bake thoroughly within the strict 10-minute window.
Handling Immediate Extraction
Leaving hot nut-flour cookies on the warm metal pan after removing them from the oven will cause residual conduction heat to overcook the bottoms. Transfer the baked batches to a wire cooling rack immediately upon completion so air circulates freely around every surface. Serve these alongside unsweetened black coffee or sharp herbal tea to balance the rich natural fats and concentrated peanut aromatics.
