PEANUT BUTTER COOKIES
(WITHOUT BAKE MIX)
Discover the secret ingredient that will take your peanut butter cookies to the next level, without the use of any bake mix. In this post, I will share a recipe that is easy to follow. I am no longer recommending erythritol in my recipes, because many people are skittish as a result of the recent news that it may cause serious health problems. I don't believe it as bloggers have been using erythritol for many, many years, without apparent problems. I have not used erythritol for many years myself due to a sensitive bladder. I have just used it on paper in recipes at times, but I have personally used the new kids on the block: Monkfruit/Allulose blend and Sucralose/Allulose blend. Get ready to enjoy large and flavorful cookies that will impress your friends and family.
These cookies will rise slightly and spread slightly as well. They are substantial and a good peanut butter cookie.
This recipe is made without using a bake mix, although you can use one if desired. If you want to use a bake mix then use the Gluten-Free Bake Mix 2 or Keto Bake Mix and omit the oat fiber. For the Keto Bake Mix, use 1/4 cup (60 mL) more bake mix. These cookies rise slightly and spread slightly as well. They taste amazing right out of the oven after 20 minutes of cooling on the baking sheet. They also taste amazing after being in the refrigerator overnight.
I am beginning to notice a trend with the little bit of experimenting I am doing for those people who moan about making a bake mix. Oat fiber gives the almond flour more body and a better texture and taste in baking than without it. I am not a huge fan of almond flour plus coconut flour baking, but it is possible that you could replace the oat fiber with Bob's Red Mill Coconut Flour.
For replacing my bake mixes or white flour:
Less than or equal to 1 cup almond flour plus 1 tbsp oat fiber
Less than or equal to 2 cups almond flour plus 2 tbsp oat fiber
More than 2 cups almond flour plus 3 tbsp oat fiber (could use 4)
More than 3 cups almond flour plus 4 tbsp oat fiber (could use 5)
So there is a simple way to replace my bake mixes with almond flour and oat fiber and still get a rather good result! Here is another time I used this alternative to my bake mixes: Apple Custard Pie
Leftover bake mix can be used for breading fish, chicken or
vegetables - I combine it with Parmesan cheese and seasonings - makes great
"breading". Lots of recipes like that on my blog. Hope you will consider
the bake mixes, which, in my opinion, taste better most times than almond flour
in baking on its own or even almond flour plus coconut flour. I am not a fan of
using either of those options in baking - I prefer my baking to taste closer to
the real thing. It might be a personal taste thing, but for me the bake mixes
also take the guess work out of making net new recipes. I don't have to follow
tried and true low-carb recipes - I can with ease try new high-carb recipes and
convert them. There are distinct advantages to using one of my bake mixes, IMHO. The latest experiments that I am making with
giving an alternative to my bake mixes with almond flour plus oat fiber have
been quite favorable in most cases. This
is good news for those who could not be bothered with making and having a bake
mix on hand, because they don’t bake all that often.
If you want to make these ahead and freeze them, consider freezing the dough balls. When ready to bake remove from the freezer and bake. Of course, you will have to roll the chocolate chips into the dough balls first, before freezing them.
You can even make the dough a day or two ahead of time, and bake them when you need them.
Buttery rich, sweet and sure to satisfy a craving for peanut butter cookies.
All of that said about peanut buttery goodness, you can make these cookies with almond butter instead. And, to amp up the flavor, you could use almond extract. Use half the amount of the vanilla extract, as it is a strong flavor.
MORE PEANUT BUTTER COOKIES TO TRY:
Gigantic Soft Peanut Butter Cookies
Jeanne's Peanut Butter Cookies
No-Bake Peanut Butter Jumble Cookies
Ingredients:
6 tbsp butter, softened (90 mL)
1/4
cup smooth peanut butter (60 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp Monkfruit/Allulose sweetener, (30 mL)
OR powdered sweetener of choice
1 large egg
1 tsp vanilla extract (5 mL)
11/2 cups almond flour, OR Gluten-Free Bake Mix 2, OR (375 mL)
1 3/4 cups Keto Bake Mix (425 mL)
2 tbsp oat fiber (only with almond flour option) (30 mL)
1/4
tsp baking powder (1 mL)
1/4
tsp baking soda (1 mL)
1/4
tsp salt (1 mL)
3 tbsp sugarless chocolate chips (45 mL)
Instructions:
Preheat
the oven to 350°F (180°C).
In
food processor, or in bowl with mixer, process butter, peanut butter, liquid
sweetener, Monkfruit/Allulose sweetener, OR powdered sweetener of choice, egg
and vanilla extract.
In
medium bowl, combine almond flour, oat fiber, OR Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and
salt. Add to wet ingredients and process.
The cookie dough will be very moist but easy enough to drop by 1
tablespoon (15 mL) at a time onto an ungreased cookie sheet. Place 3 chocolate chips on top of each
cookie. Bake 10 minutes or until golden
brown underneath and turning brown in spots on top.
Allow
to cool 10 to 20 minutes on the baking sheet until ready to transfer them to a
plate in the refrigerator. Once chilled,
place in an airtight container in the fridge.
Yield: 24 servings
1
serving
87.6
calories
2.4
g protein
8.1
g fat
1.5 g fiber
1.5 g net carbs
Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission. Also we may earn from qualifying purchases made on Amazon