I have learned that peanut butter will make my cookie recipe act completely different! I have tried it 5 different ways and came back to the first way I tried it. Isn’t it always like that?? What happens is that we are going to get a crunchier cookie then the other recipes. I have tried it with the whole egg trying to get something softer and it makes it cakey. So egg yolk it is! (Note: It’s important to let the cookie cool completely so it will harden up. This takes about 10-15 minutes.)
Adding more than 1 tbsp peanut butter also doesn’t make a cookie so I decided to add more peanut butter on top in a coconut oil drizzle to get more of that wonderful flavor. (Use a food scale, it has to be 16 grams of peanut butter. A regular tablespoon measuring spoon will add too much peanut butter!) Now…. I think they might be perfect or as close to it as I can get at the moment!
That’s exactly 4 inches wide. These little paper baking cups were too hard for me to walk away from at Target. Apparently you can put them in the oven too. I thought it would be perfect for a large peanut butter cookie.
I get to use the giant fork I have in my silverware drawer! I ended up dragging it across more than pressing down. You don’t really need to do this but I love the way it looks. It’s a nice visual signal to your brain that you’re about to have peanut butter!
Good god that thing is huge! Nice and sturdy like a cookie should be.
If you use two 3.5 inch ramekins you can get a nice thin regular crisp cookie. What I learned today is that if you are too quick to separate your eggs and leave egg white in your batter then you will most definitely get a softer cookie. So be sure to separate all the white out and if you get a softer result then it’s most likely because of the egg white.
That’s a big difference in thickness and texture! I also used some truvia on the topping for these guys and I didn’t like the result at all. It doesn’t get soaked into the cookie and doesn’t dry up on top so it’s sticky. These are still really yummy but just a tad more like cake then cookie. Just keep that in mind when you are separating the yolk from the egg.
- 2 tablespoon Almond Flour
- 1/4 tsp baking powder
- 1 tablespoon peanut butter
- 1 tablespoon butter
- 2 1/2 tsp Truvia or (2 tbsp sugar equivalent)
- 1/2 tsp vanilla extract
- 1 egg yolk
- 1/2 tbsp peanut butter
- 1/4 tsp coconut oil
- Melt butter and peanut butter in the microwave and add the vanilla.
- Mix baking powder, almond flour, truvia in a bowl.
- Combine egg yolk, peanut butter, vanilla, and butter with the dry ingredients and spread into one 4 inch round container or two 3.5 inch round ramekins.
- Microwave for 55 seconds in the microwave in a 1200 watt microwave. (add more time for lower watt microwaves)
- Let cool completely and drizzle with peanut butter mixed with coconut oil.
- 409 Calories; 37g Fat; 12g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5 net carbs!
- 347 Calories; 32g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs!