I have been tweaking this recipe for quite a while now and I think I’ve perfected it - even my husband loves them.
6 Tbsp softened butter (grassfed if possible)
1/2c peanut or almond butter (no sugar added)
1/2c erythritol or monk fruit/erythritol blend
1 tsp vanilla extract
1c almond flour
1/4 tsp baking soda
1 Tbsp flax meal
2 Tbsp hemp seeds
1 Tbsp Lakanto Maple Syrup (optional - don’t worry if you don’t have it but this stuff is the bomb on Paleo Pancakes!)
1/3 cup Lily’s Dark Chocolate Chips (Whole Foods has them)
Unsweetened coconut flakes (optional - to taste, 1/4 cup? Sorry I never measure them.)
Preheat oven to 350 degrees
In large bowl, mix softened butter and erythritol with hand mixer
Add peanut butter (best if it’s not right out of the fridge), mix
Add vanilla and Lakanto maple syrup (optional), mix
Add almond flour and baking soda, mix
Add flax and hemp seeds, mix.
Add chocolate chips and coconut flakes (optional) and gently mix by hand.
The consistency should be about like “normal” cookie dough. If it seems a little soft, you could refrigerate for a little while before scooping them onto the cookie sheets though I’ve never had to to do this.
Scoop about one tablespoon of the cookie dough and roll into a ball. Place on a cookie sheet lined with parchment paper or silicone mat. Press down each cooking gently to flatten them a bit.
Bake for 8-12 minutes - just until turning golden brown
(yield is about 16 depending on size)
Let cool - after about 5 minutes you can carefully place them on a cooling rack if desired.
And there you have it - a cookie that you won’t even know is low carb. Enjoy!