Peanut Butter Cookies – low carb

INGREDIENTS

2 flaxseed eggs

48 g peanuts (sugar-free, unsalted)

60 g ground almonds

30 g coconut flour

1 teaspoon Baking powder

1 vanilla pod

½ teaspoon coconut oil

4 tablespoons of erythrit

2 tablespoons of sugar-free chocolate drops

PREPARATION

1. Flaxseed eggs: To make them, mix 2 tablespoons of ground flax seeds with 6 tablespoons of water in a small bowl and let stand for 5 minutes.
2. Put all dry ingredients in a bowl and mix together.
3. Add the moist ingredients and mix well.
4. If the dough is too dry, add a little water.
5. You can now also add vegan / sugar-free chocolate drops or raisins. Use nuts / seeds of your choice for a keto version.
6. Place about a heaping tablespoon of the cookie dough in the palm of your hand and form a ball to shape. Place the dough balls on the baking sheet. Bake cookies in the oven for 13-16 minutes.
7. Let cool completely and enjoy. Save the leftover vegan cookies to a week in an airtight container in the refrigerator or shorter at room temperature.