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:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) avocado oil
- 1/2 cup (100g) granulated erythritol
- 1/2 cup (100ml) unsweetened almond milk
- 1 giant egg, beaten
- 1 tablespoon (15ml) pure vanilla extract
Instructions
Preheat oven and prep cookie sheet
Preheat oven to 350 levels Fahrenheit. Line a baking sheet with parchment paper.
Mix dry ingredients
Mix the dry components (almond flour, sweetener, salt, and baking powder) in a medium bowl.
Mix moist ingredients
Mix the butter, cream cheese, and granulated sugar collectively in a large bowl until clean.
Beat within the egg.
Mix the dry elements (almond flour, baking soda, and salt) in a separate bowl.
Add the dry elements to the wet elements and mix till simply mixed.
Form the dough right into a ball and wrap it in plastic wrap.
Refrigerate for no less than 30 minutes or overnight.
Preheat the oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
Roll out the dough on a frivolously floured floor to a 1/4-inch thickness.
Cut out the cookies using a 2-inch spherical cutter.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or till the edges are simply starting 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 moist and dry ingredients
In a large bowl, cream together the avocado oil, butter, and peanut butter till mild and fluffy.
Add the sweetener and egg, and beat until properly mixed.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry components to the wet components, and mix till simply combined.
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 levels F for 10-12 minutes, or until golden brown.
Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill completely.
Chill dough
Wrap the dough in plastic wrap and chill for no much less than half-hour, or in a single day.
This will help the dough to agency up and make it simpler to work with.
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Form dough balls
Instructions
Form dough balls:
- Scoop out 1 tablespoon of dough and roll it right into a ball.
- Repeat with the remaining dough.
Bake
In a medium bowl, whisk collectively 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 ingredients and blend until simply 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 until the perimeters are golden brown.
Let cool for a couple of minutes on the baking sheet earlier than transferring to a wire rack to chill fully.
Enjoy!
Cool
How to Make Keto Peanut Butter Cookies with Avocado Oil
Ingredients:
- 1 cup creamy peanut butter (unsweetened)
- 1/2 cup granulated monk fruit sweetener
- 1 large egg
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a big bowl, cream collectively the peanut butter and monk fruit sweetener till clean.
- Beat in the egg, avocado oil, and vanilla extract till nicely combined.
- In a separate bowl, whisk collectively the baking soda and salt.
- Add the dry ingredients to the moist components and blend until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use a fork to flatten the balls barely.
- Bake for 10-12 minutes, or until the sides are golden brown.
- Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
- Enjoy!