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Classic Peanut Butter Cookies


  • ½ cup natural peanut butter
  • 1/3 cup + 1 table- spoon Erythritol
  • 1/3 cup coconut flour
  • ¼ cup flaxseed meal
  • 5 tablespoons salted butter
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon baking powder
  • ¼ teaspoon baking so- da


  • Preheat oven to 350F.
  • Mix your softened butter, peanut butter, and heavy cream together.
  • Add your coconut flour, flax seed meal, baking powder/ soda, and erythritol in the mixture and mix well
  • Add your egg and mix well until batter is thick and creamy, but pliable
  • Make balls with the dough and lay them on a silicon baking sheet
  • Press the balls down with your fingers and add a design on the top if you’d like.
  • Bake for 15 minutes until they are only a little crisp on the outside. You want the inside to stay soft
  • Sprinkle with Erythritol as they come out the oven. They will take some time to cool, you can speed up the pro- cess by putting them in the refrigerator


  • 90.44 Calories
  • 8.18g Fats
  • 1.74g Net Carbs
  • 2.54g Protein


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