Aunt Rocky’s Flourless Peanut Butter Cookies (LCHF)

Preheat oven to 350ºF. Line 2 cookie sheets with parchment or silicone sheets.

In a medium bowl, mix all ingredients with a large spoon until well combined.

Drop by 1-tablespoon-sized cookie scoops about 1 inch apart onto baking sheets. Flatten mounds with the tines of a fork dipped in granulated sweetener (so it doesn’t stick), making a crosshatch pattern on the cookies.

Bake until golden around the edges, about 10 minutes. Transfer to cooling rack to cool.

Cookies will become more crisp when completely cooled. I like to store in an open jar in the pantry to keep them crisp.

Notes:
• Be sure to count the carbs for any add-ins.
• I don’t get any commission or kickback for products I use or mention in my recipes.
• Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories: 53, Fat 4.7g, Saturated fat: 1g, Sodium: 77.6g, Potassium: 2.5g, Carbs: 1.6g, Fiber: 0.5 g, Net Carbs 1g, Sugar: 0.8g, Protein: 2.1g. Macros: 79% fats, 14% protein, 7% net carbs

© September 11, 2016 Roxana Lopez for Aunt Rocky’s