When it comes to cooking, I love spending the time to invent and prepare new mains and sides, but when it comes to baking… I’m looking for S.I.M.P.L.E.
That’s just one reason why these cookies are so great. They are the perfect little treat when I need it.
There’s something so nostalgic about a peanut butter cookie. And back in the day, the only option to pare with jelly sandwiches was peanut butter. There were no alternative nut butters.
So here we have a keto-friendly, three-ingredient comfort food to scratch that itch with one exception… I’ve subbed the peanut butter for sunflower butter. Why?
Peanut butter is often highly processed with sugars and hydrogenated oils versus Sunflower butter that is usually natural. Sunflower Butter is also a healthy alternative for anyone with a Tree nut allergy and/or avoiding GMO’s (shouldn’t we all be?). Sunbutter delivers more fiber, magnesium, niacin, and antioxidant vitamin E than other nut butters. And finally, it has a relatively lower amount of PUFAs (poly-unsaturated fats) compared to other nut butters that are known to negatively impact hormones, causing weight gain.
So go ahead, give it a whirl and see what you think. I think you’ll be pleasantly surprised.
(makes one dozen cookies)
1 cup Sunflower Butter
1/2 Cup Swerve sugar replacement
- Preheat Oven to 350 degrees
- In a medium sized bowl mix together all three ingredients.
- Once blended, roll the dough into small balls (about one tablespoon each) and place on a parchment lined baking sheet.
- Use a fork to flatten each with a traditional criss-cross pattern
- Bake for 18 minutes or until slightly golden on the edges
- Transfer to cooling rack and enjoy!