I am insanely in love with peanut butter! Really enjoy making these peanut butter cookies because the whole house is filled with peanut butter fragrance as they are baking away in the oven. In fact, when I was making the cookie dough earlier, I could already smell the peanut butter. Yum!
Making this batch for K, who will be coming over later for a catch-up date. Woohoo! 🙂
Suitable for those on low carb, keto or sugar-free diets
These peanut butter cookies are perfect for those on a low-carb or keto diet as there is no flour in them. Just take note not to add too much sultanas even though they have no added sugar as they still have a considerable amount of carbs if consumed in larger portions. You can also change the toppings to whatever you like such as pecans, walnuts, peanuts etc.
If you have no dietary restrictions, then go crazy and creative! Something like M&M’s, mini marshmallows, crushed toffee bars or rainbow sprinkles will surely make these cookies extremely fanciful.
Cookies will be soft when out of the oven
When you remove the baking tray from the oven, you’ll find the cookies rather soft and crumbly. Simply leave them aside to cool (on the tray) and they will gradually harden up.
Specific products/brands that I’ve used for this recipe:
- Adams 100% Natural Unsalted Creamy Peanut Butter
- Now Foods Erythritol
- Belgian No Sugar Added Dark Chocolate
- Dried sultanas & sliced almonds from RedMan
Thank you K, my hand model ;p
These peanut butter cookies are somewhat crumbly. And they are very intensely peanut buttery. Utterly delicious! The extra toppings gave a nice textural crunch as you munch into each cookie. If you eat them while warm, the chocolate will still be molten!
Peanut butter lovers, you can’t miss out on these cookies!
- 250g unsalted creamy peanut butter
- 90g erythritol (or sugar if not on keto diet)
- 1 60g egg
- 1 tsp vanilla extract
- pinch of sea salt
- 60g sugar-free dark chocolate, coarsely chopped
- 50g sultanas
- 50g sliced almonds