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Moist, delicious and incredibly peanut buttery! I love these cookies! I made them 2 different ways – thick and thin. Both equally yum!

What you’ll need:

  • 4 tbsp (50g) butter – room temp
  • 3 tbsp sugar subsitute (I used erythritol)
  • 3 tbsp peanut butter (no sugar added)
  • 1 tsp vanilla
  • 1 cup (100g) almond flour

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In a mixing bowl, use a spatula to cream your butter, sugar substitute, vanilla and peanut butter together. Make sure it is very well mixed and no clumps of butter remain.

Pour in your almond flour and continue to mix. Start kneading with your hands until a dough forms.

Roll flat with a rolling pin and use cookie cutters to cut out some shapes – OR you can roll into a log and cut into 1-inch circles.

Place the cookies on a baking sheet lined with parchment paper.

Cook at 350°F/175°C for 10 minutes.

Keep an eye on them if you make them thin – when they start to brown around the edges, time to take them out!

This makes roughly 24 thin cookies and 14 thick cookies.

Nutritional Information (per THIN cookie)

  • CALS: 90
  • FAT: 8.5
  • CARBS: 1.9
  • FIBRE: 0.9
  • NET CARBS: 1
  • PROTEIN: 2.4

Nutritional Information (per THICK cookie)

  • CALS: 154
  • FAT: 14.6
  • CARBS: 3.3
  • FIBRE: 1.5
  • NET CARBS: 1.8
  • PROTEIN: 4.1

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