These cookies are made with coconut flour and sweetened with Lakanto Monkfruit Golden Sweetener for a keto-friendly twist on a classic favourite. Perfectly balanced with a hint of vanilla essence, these cookies are not only delicious but also easy to make.
Ingredients:
For the cookies:
- 3/4 cup Lakanto Monkfruit Golden Sweetener (or sweetener of choice)
- 1/2 cup unsalted butter, melted
- 3/4 cup peanut butter
- 1 large egg
- 1 1/2 cups coconut flour
- 1 teaspoon vanilla essence
For the filling:
- 1/4 cup peanut butter (smooth or creamy)
Method:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
In a mixing bowl, combine the Lakanto Monkfruit Golden Sweetener, melted butter and peanut butter. Mix until smooth and well combined.
Add the egg and vanilla essence and mix again.
Gradually add the coconut flour and mix until you have a dough. The dough should be slightly sticky but hold together well.
Roll the dough into small balls, about 1 tablespoon of dough per ball. Place them on the prepared baking tray, about 2 inches apart.
Gently press down on each cookie with a fork to flatten slightly and create a crisscross pattern on the top.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and leave to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
When the cookies have cooled completely, spread a small amount (about 1 teaspoon) of peanut butter on the underside of half the cookies.
Top each peanut butter coated cookie with another cookie to make sandwich cookies.
Serve the Peanut Butter Sandwich Cookies immediately or store in an airtight container at room temperature for up to 5 days.
