Flourless allulose peanut butter cookies
Tender five-ingredient peanut butter cookies sweetened with an allulose blend and finished with chopped peanuts.
Prep15 min
Cook12 min
Rest20 min
Oven175°C
Servings14
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 320 g smooth salted peanut butter rounded
- 100 g whole egg, 2 large eggs rounded
- 64 g granulated monk-fruit allulose baking blend rounded
- 5 ml vanilla extract, optional (optional) rounded
- 110 g roasted peanuts, finely chopped rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 177°C and line two baking sheets.
- Beat the peanut butter, eggs, sweetener and optional vanilla until smooth. Fold in the chopped peanuts.
- Portion the soft dough into 27 balls of about 22 g and arrange them 5 cm apart. Flatten each to about 1 cm thick with a fork in a crosshatch pattern.
- Bake for 10 to 12 minutes, until the edges are set but the centres still look soft.
- Cool completely on the trays before moving. The cookies firm as they cool and are fragile while warm.
Notes
- Use a homogeneous no-stir peanut butter. A separated natural peanut butter can make the dough oily or crumbly.
- Sweetener blends differ in sweetness and bulk. Use a granulated blend intended to replace sugar cup for cup, not concentrated pure monk fruit.
- Whether the cookies suit a ketogenic diet depends on the exact peanut butter and sweetener labels.
- Contains peanuts and egg. Check every label when baking gluten-free.
Sources consulted
Sources consulted
From Christoph Mayer