Peanut Butter Cookies (Vegan/low-carb)
| Prep Time: 5 min | Serves: 15 |
| Cooking Time: 15 min | Yield: 15 cookies |
Vegan, low sugar, low carb Peanut Butter Cookies. (If you use prefer to use sugar or Splenda in place of Truvia/stevia, use 3/4-1 cup to taste)
Ingredients
- 1/2 cup Creamy Unsalted Peanut Butter
- 1/2 cup Peanut Flour
- 6 packet Nature's Calorie-free Sweetener
- 1/4 tsp Baking Soda
- 170 g Organic Plain Probiotic Soyogurt
- 1 1/2 tbsp Organic Rasberry Fruit Spread
- 1 tbsp Flaxseed Meal
- 1/4 cup Just Almond Meal
- 1/4 cup Garbanzo Bean Flour
Directions
1. Pre-heat oven to 350 degrees.
2. Mix the flaxseed meal with 3 tbls of water in a small bowl. (let sit for 2 minutes)
3. In a medium sized bowl, mix all other ingredients (except the fruit-spread) together.
4. Add the flaxseed mixture and stir until combined. (mixture is moist and sticky)
5. Spoon mixture onto a non-stick baking tray.
5. Dot each of the 12 cookies with fruit-spread in center.
6. Bake for 15-20 minutes until each cookie is golden brown and solid.