Chewy Low-Carb Peanut Butter Cookies


Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.

Step 2Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.

Step 3Using a spatula, mix to combine.

Step 4Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.

Step 5Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.

Step 6Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.

Step 7Store in an airtight container for up to a week or freeze for up to 3 months.