Have you ever tried to go low sugar before? Your taste buds completely change. Things are way saltier to me now. I played around with this recipe until I found a texture that matched my favorite peanut butter cookie recipe the closest.
The key here is to use room temperature butter and really whip it to get as much air as possible in the batter. Typically I am super against airy batter, but in this case it just works. If you don’t whip your batter the cookies will be pretty dry and crumbly.
You can add peanut chunks or pecans too! I think that would make an awesome topper.
1 cup natural peanut butter ( mine only had the ingredient peanuts)
5 drops liquid stevia
1 cup soft butter
1 1/2 cups of almond flour
1 tbsp vanilla extract
1/2 tsp cinnamon
1 tsp baking powder
Preheat oven to 350 degrees
Whip butter until light and airy about 4 minutes
Add 2 eggs and continue until nice and fluffy
Add vanilla, cinnamon, and stevia
Incorporate almond flour and baking powder
Scoop batter onto a parchment paper lined pan
Bake 10 minutes or until golden brown