Soft and Chewy Low Carb Peanut Butter Cookies – Keto Cookies

Soft and Chewy Low Carb Peanut Butter Cookies – Keto Cookies

July 19, 2019 26 By William Morgan


Welcome all! Papa G here. Today I present
my soft and chewy low carbohydrate peanut butter
cookies. Some version of this classic
cookie have a tendency to be a little on
the dry side. I’ve replaced one or two
ingredients to help soften the texture,
while still keeping that great peanut
butter cookie taste. Let’s get started.
Standard peanut butter cookie recipes
call for brown sugar, which is simply
just white sugar mixed with a bit of
molasses. To help mimic that flavor, we’re
gonna create our own maple syrup by
adding a third of a cup of tapioca syrup
and a teaspoon of real maple extract.
Mix together well and set aside. Add a
half a cup of vegetable shortening to a
mixing bowl and a granulated sugar
substitute equal to 3/4 of a cup of
regular sugar. Cream both together. We’re
using shortening instead of butter in
this recipe. Shortening is a hundred
percent fat, whereas butter is about
eighty-five percent. This extra fat will
give our cookies a softer texture. Add
one lightly beaten egg and a half a cup
of natural creamy peanut butter. Mix with
a spatula to incorporate. Use a downward
motion, pressing the mix to the sides of
the bowl to help mix in the shortening
and sugar substitute. Now add our
homemade maple syrup and give that a mix.
Add some salt; some baking powder; and
some baking soda.
Once everything is mixed together, add
one and a half cups of almond flour. Stir
and mix the almond flour in. Once our
batter is thoroughly mixed, cover with
some plastic wrap and place in the
refrigerator for at least an hour to
overnight. Once our batter has a time to
chill, remove from the refrigerator and
we’ll begin to construct our cookies.
Grab some cookie dough with your hands
and roll into a ball, measuring no more
than about an inch. Repeat until all the
dough is rolled. This batch rendered 24
cookies. You may get a little more or
less depending on the size of your dough
balls.
Place the dough balls on a parchment
lined baking sheet. Be careful not to
overcrowd, as these cookies will spread
just a bit when cooking. Gently push the
dough balls down with your hands to form
a small circle. Now traditional peanut
butter cookies have an obligatory
crisscross pattern on the top. I didn’t
want to get in trouble with the cookie
police, so I decided to add it to the top
of mine. If you add this step, you may
want to oil the fork to help prevent it
from sticking to the cookie. Place the
cookies in the middle of a preheated 375°F
oven for 12 to 17 minutes, or
until the outer edges of the cookies
begin to brown. If you’re baking two
sheets at a time, rotate the cookies
halfway through the baking process. When
they’re done, it’s important to let them
cool completely before handling them. At
least 20 to 25 minutes. These peanut
butter cookies have a great texture and
taste; perfect for when you want a little
something sweet.
There you have it folks. My soft and
chewy low carbohydrate peanut butter cookies. A
great keto or low carbohydrate snack. I hope you
enjoyed this video. If you did, please
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something new every week. Thanks for
watching and I’ll see you next time!