How To Make Keto Peanut Butter Cookies With Avocado Oil

How To Make Keto Peanut Butter Cookies With Avocado Oil

Ingredients

Dry

Dry components:

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/4 cup erythritol

– 1 teaspoon baking soda

– half teaspoon salt

Wet

Ingredients:

Wet Ingredients:

1. 1/2 cup (113g) unsalted butter, softened
2. 1/2 cup (100g) avocado oil
3. 1/2 cup (100g) granulated erythritol
4. 1/2 cup (100ml) unsweetened almond milk
5. 1 large egg, beaten
6. 1 tablespoon (15ml) pure vanilla extract

Instructions

Preheat oven and prep cookie sheet

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Mix dry ingredients

Mix the dry ingredients (almond flour, sweetener, salt, and baking powder) in a medium bowl.

Mix moist ingredients

Mix the butter, cream cheese, and granulated sugar together in a large bowl until easy.

Beat in the egg.

Mix the dry ingredients (almond flour, baking soda, and salt) in a separate bowl.

Add the dry elements to the wet elements and blend until just mixed.

Form the dough into a ball and wrap it in plastic wrap.

Refrigerate for no less than half-hour or in a single day.

Preheat the oven to 350 levels F (175 levels C).

Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface to a 1/4-inch thickness.

Cut out the cookies using a 2-inch round cutter.

Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just beginning to brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Enjoy!

Combine wet and dry ingredients

In a big bowl, cream collectively the avocado oil, butter, and peanut butter until gentle and fluffy.

Add the sweetener and egg, and beat till well combined.

In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.

Gradually add the dry components to the moist elements, and mix till simply mixed.

Form the dough into 1-inch balls, and place them on a baking sheet lined with parchment paper.

Flatten the cookies with a fork, and bake at 350 degrees F for 10-12 minutes, or till golden brown.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool completely.

Chill dough

Wrap the dough in plastic wrap and chill for at least 30 minutes, or overnight.

This will assist the dough to agency up and make it easier to work with.

When you’re able to bake the cookies, preheat the oven to 350 degrees Fahrenheit (175 levels Celsius).

Form dough balls

Instructions

Form dough balls:

1. Scoop out 1 tablespoon of dough and roll it right into a ball.
2. Repeat with the remaining dough.

Bake

In a medium bowl, whisk together the almond flour, peanut butter, erythritol, baking powder, baking soda, and salt.

In a separate bowl, whisk together the avocado oil, egg, and vanilla extract.

Add the wet ingredients to the dry components and blend until just mixed.

Form the dough into 12 equal-sized balls and place on a parchment paper-lined baking sheet.

Use a fork to press down on every ball to flatten barely.

Bake for 10-12 minutes, or till the edges are golden brown.

Let cool for a few minutes on the baking sheet earlier than transferring to a wire rack to cool utterly.

Enjoy!

Cool

How to Make Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with Avocado Oil

Ingredients:

• 1 cup creamy peanut butter (unsweetened)
• 1/2 cup granulated monk fruit sweetener
• 1 massive egg
• 1/4 cup avocado oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream together the peanut butter and monk fruit sweetener until smooth.
4. Beat in the egg, avocado oil, and vanilla extract until nicely combined.
5. In a separate bowl, whisk collectively the baking soda and salt.
6. Add the dry components to the moist elements and blend until simply mixed.
7. Roll the dough into 1-inch balls and place them on the ready baking sheet.
8. Use a fork to flatten the balls barely.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
11. Enjoy!