This is a recipe adapted from “Candace’s Peanut Butter Cookies with Almond Flour” (http://tmstrevival.wordpress.com/2013/04/26/candices-low-carb-almond-flour-peanut-butter-cookies/)
So the cookies may not be THAT different from other cookie recipes I’ve made, but I was looking for a straight up peanut butter cookie, and these get the job done. Plus, it was a big batch of 20+ good-sized cookies!
3/4 cup melted coconut oil
1 cup natural peanut butter
1 cup sweetener of your choice (I used brown sugar)
2 teaspoons pure vanilla extract
2 1/2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda
Preheat oven to 375F
In a small/medium bowl, combine almond meal, baking soda, and salt.
In a large bowl, stir together the coconut oil and peanut butter. Add sugar and continue to mix. Add eggs one at a time, and continue to stir, then add vanilla. Add in the dry ingredients in a few batches, and mix until combined. I put the dough in the fridge for a little bit to let it firm up. Line a baking sheet with parchment paper and scoop out dough by the tablespoon. Lightly press down cookies with a fork to make a crisscross pattern on top.
Bake cookies at 375F for 10-12 minutes.