My husband makes awesome peanut butter cookies. If you ever have a chance to try them, you’ll find out how tasty they are.. and be shocked to learn just how simple to make.
Hubby is a firefighter (and has been for twenty years), and his co-workers always love these cookies. He enjoys making them because 1) it’s a gluten free treat he can eat and 2) since you only need three ingredients, they are super simple and quick to make. Quick is good at a fire station when you can get calls day or night.
The peanut butter version of these cookies does contain granulated sugar which is something many people (I being one of them) try to avoid. I wanted to see if I could “healthify” (is that even a word?) my hubby’s cookie recipe.
Note: as far as granulated sugar goes, I much prefer using coconut or date sugar.
Low Carb Almond Butter Cookies: My substitutions
First, I substituted the peanut butter* with almond butter.
Keep in mind that any nut – or seed – butter should work as a substitute for the peanut butter. In the future, I plan on baking these cookies with cashew butter, macadamia butter, and sunflower butter.
When using any nut or seed butter (if at all possible and your budget allows), stick to organic; or at the very least a butter with no additives.
I have even found a sprouted sunflower butter which was delicious.
If you own a powerful blender, like a Vitamix, you can easily make your own nut – or seed – butter. If that is the road you choose to take, I would further suggest that you soak your nuts or seeds before making them into butter.
Second, I replaced the sugar with some erythritol and stevia.
UPDATE: I no longer use erythritol (I will go into my reasons in another post). Instead of the erythritol, I would use a blend of coconut sugar and pure monk fruit. I have yet to try it, but plan to do so very soon. My concern is that the sugar may be necessary to keep the integrity of the cookie. If I’m wrong (and I hope I am), I’ll use monk fruit as the only sweetener.
Third, I added some vanilla extract.. for no real reason other than liking it. You could also try adding a smidgen of almond flavoring if desired.
*Note: Peanuts are not classified as a tree nut, they belong in the legume family.
Low Carb Almond Butter Cookies: The Verdict
When my cookies were cool enough to taste, I unashamedly used my kids as guinea pigs.
One of my seven-year-old twin boys exclaimed that these cookies tasted like marshmallows!? I’m not quite sure where that came from but I know it was meant as a compliment (as any mom worth her salt), so I took it as one.
Overall, I was very pleased with my substitutions.
I personally enjoyed both the flavor and consistency of these almond cookies. I plan on making them more often with other nut and seed butters (as mentioned above).
These yummy cookies are sugar free (if you use erythritol), dairy free, and grain free.
Low Carb Almond Butter Cookies
Preheat your oven to 350 degrees Fahrenheit ( or 180 Celsius).
Place the almond butter, sweeteners, vanilla extract, and egg into a bowl. Mix vigorously until well combined. I strongly suggest using a hand mixer or a stand mixer for this step. Mixing almond butter takes some hefty muscle power.
Take a little bit of batter in your hands and roll it between your palms; into a ball about 1 inch to 1 1/4 inches in diameter (or equivalent to 3 centimeters). Repeat with the rest of the batter.
Place each ball onto a greased cookie sheet. You can also use parchment paper or my favorite method–a Silpat mat.
Gently flatten each cookie with the tip of your fingers. Grab a fork and gently make a criss-cross pattern on top of each one.
Bake them for 12 to 16 minutes.
Let your almond cookies cool before moving them onto a plate. Due to the erythritol content, they will be quite soft at first and are likely to crumble or break apart if moved too soon.
When completely cooled, store them in an airtight container.
Yields about 18 low carb almond butter cookies.
Nutrition Facts per Cookie: Calories 85, Fat 7.4 grams, Saturated Fat 0.5 grams, Cholesterol 10 milligrams, Sodium 4 milligrams, Carbs 9.8 grams, Fiber 1.3 grams, Sugar Alcohol 6.7 grams, Sugar .9 grams, Protein 3.5 grams.
Net Carbs: 1.8 grams per cookie
THM S recipe for three to four cookies
Weight Watchers Point Plus 2