Keto-Friendly Peanut Butter Snickerdoodles

PREP TIME - 15 MINS

BAKING TIME - 10 MINS

TOTAL TIME - 25 MINS

YIELD - 20 COOKIES

INGREDIENTS:

• 1-3/4 cups Barely Barley Low Carb Flour

• 1/4 cup vital wheat gluten

• 3/4 cup equivalent white sugar substitute (we used 3/4 cup allulose and 0.15g of pure stevia extract but any sugar substitute will do)

• 1/4 cup equivalent brown sugar substitute (we used 1/4 cup cup of Swerve Brown. but any sugar substitute will do)

• 1/4 teaspoon salt

• 8 tablespoons (1 stick) butter

• 1/2 cup peanut butter

• 1 egg

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 2 tablespoons water

DIRECTIONS:

1. Preheat oven to 350 degrees (F).

2. In first bowl, combine flour, vital wheat gluten, baking soda, and salt.

3. In a separate bowl, cream butter, 1/2 cup white sugar substitute, brown sugar substitute, and water. Mix until uniform consistency

4. Mix in vanilla extract and egg

5. Gradually add flour mixture into wet ingredients and mix until uniform consistency

6. Use non-stick cooking spray to coat baking pan

7. Mix together 1/4 cup of white sugar substitute with cinnamon to make a sugar coating

8. For each cookie, take a scoop/ball of dough and roll each ball of dough in the sugar coating. Then place onto the baking sheet

9. Bake for 10-12 minutes

10. Let cool and enjoy!

NUTRITION FACTS (PER SERVING) - 1 SERVING (1 COOKIE)

Calories = 130

Protein = 7g

Net Carbs = 5g

Fat = 9g

Fiber = 5g

Note: our recipe was adapted originally from Handle the Heat. you can see the original recipe here: https://www.handletheheat.com/peanut-butter-snickerdoodles/