Pumpkin Peanut Butter Cookies
These pumpkin peanut butter cookies are made with almond flour, which makes them an ultimate low carb dessert that you’ll want to have in your pantry at all times.
Servings: 9 cookies
- 1 cup 100g almond flour
- 6-7 tablespoon 60g powdered sweetener I use Sukrin
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ cup 125g creamy peanut butter unsweetened
- 2 tablespoon 30g 100% pumpkin puree
- 1 medium egg
- 1 teaspoon lemon juice
- 1 tablespoon melted butter unsalted
- Pinch of sea salt
Preheat the oven to 170C (350F).
Combine all the dry ingredients in a mixing bowl so there are no clumps left.
Add the peanut butter, egg, pumpkin puree, and lemon juice to the bowl and mix well with the dry ingredients until reaching an even consistency.
Roll the dough into 9 balls (40g each) and place them on a baking tray lined with parchment paper, leaving around one centimeter (half an inch) between each of them. Flatten slightly with the palm of your hand, then use a fork to press down the cookies into a classic crisscross pattern.
Pop them into the oven and bake for 10 minutes or until the cookies turn into beautiful golden color.
Take the baking tray out from the oven. The cookies will be very soft; that’s how they should be. They will harden while cooling down.
Using a plastic spatula, transfer the cookies onto a cooling rack. Let them cool completely before serving.
NET CARBS: 3,6g
Store the cookies in an airtight container. Before storing, make sure they are completely dried and cooled.
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 5.6g | Protein: 6.1g | Fat: 14.5g | Potassium: 167mg | Fiber: 2g | Sugar: 2.1g | Vitamin A: 339IU | Vitamin C: 0.2mg | Calcium: 38.8mg | Iron: 0.7mg