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Low Carb Peanut Butter Flax Cookie
At a Glance
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 12.00 Cookies, serving(s)
Categories
- Cookies
- Dessert
- Baking
Dietary
- Low-carb
- Low Carb
Allergens
- Milk
- Egg
- Peanuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Carb Peanut Butter Flax Cookie brings together 1/2 cup butter, 1 cup Splenda sugar substitute, 1 egg in a practical dish for home cooking. It takes about 27 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Mixer, mixing bowl, baking sheet, 2 oz scoop, fork, oven
Ingredients
- 1/2 cup butter
- 1 cup Splenda sugar substitute
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup coconut flour
- 1/2 cup ground flax seed
- 1 cup organic no sugar added peanut butter
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Instructions
Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.
Keep Cooking
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