Try this No Bake Keto Peanut Butter Cookies recipe, or contribute your own.
Suggest a better descriptionLine a large baking pan with parchment paper or silicone baking mat.
In a large bowl, add peanut butter and maple syrup. Stir together with a spatula until it is evenly combined. It should thicken and be a paste-like consistency.
Stir in the coconut flour. Start with 1/4 cup and add more as needed. See notes where I discuss the texture differences for the different amounts of coconut flour.
Using a 1.5 tbsp cookie scoop, scoop up cookie dough. Press the dough into the cookie scoop so it compacts it before releasing the dough ball onto cookie sheet. Repeat with remaining dough, spacing them about 2 inches apart.
Press dough balls with palm of hand until they become thick round disks, between 1/4 inch - 1/2 inch thick. Use a large fork to make criss cross indent pattern on surface of cookies.
Place cookie sheet into fridge and refrigerate for about 1 hour or until cookies are firm. You should be able to peel the cookies off of the parchment paper or silicone baking mat. Store uneaten cookies in the fridge.
Notes
Adapted from The Big Man's World
Make sure to use creamy natural peanut butter because regular peanut butter is too thick. I discuss the importance of each ingredient in further detail near the beginning of the post under "Ingredients"
Use a thin sugar-free syrup (not a thick, honey-like consistency), otherwise your paste will be too thick. I used Lakanto Maple Flavored Syrup*
The cookie texture changes depending on how much coconut flour you add. If you add 1/4 cup, the cookies will be very soft and fudgy, but they also will not hold together as well. If you add 7 tbsp, the cookie dough will be dry and harder to form but the cookies are sturdier and taste more cookie-like. See my section on "How Much Coconut Flour to Add" for more details.
If you find your dough is too dry, just add a little more syrup or peanut butter.
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
Nutrition
Serving: 1cookie, Calories: 158kcal, Carbohydrates: 8g, Protein: 6g, Fat: 12g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 140mg, Fiber: 5g, Sugar: 1g, Iron: 1mg, Net Carbs: 3g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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