Crumbly Low Carb Peanut Butter Cookies
Why do we love peanut butter so much? Here's a super quick and simple way to get your nut butter fix - along with your daily collagen dose! These are so crumbly and so delicious you'll struggle not to eat them all at once!
This is an easy recipe which takes no time at all. Here's what you'll need:
- 220g smooth peanut butter
- 1 egg
- 2 scoops of Pure Health Collagen Protein
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tsp coconut oil
- Pinch of salt
Star by preheating your oven to 160C, its important that the oven is hot before putting in the cookie dough.
A word on peanut butter - ok so it's not for everyone....strangely, some people just don't like it. Luckily there are so many other nut butters on the market! So if you don't like peanut butter then simply substitute it for another type of nut butter, we've made these with almond butter and they were still amazing!
Let's get started! Break your egg into a bowl and whisk until smooth then add the coconut oil - we recommend you melt this first to make the mixing process much easier. Next add in the remaining dry ingredients and mix everything together to form a paste. Ok we're ready for our peanut butter! We used the smooth kind for our cookies and we chose a brand which is very high in peanuts but go ahead and use whichever type you prefer. You simply need to blend the peanut butter with your paste, which can involve a little bit of arm work! We did this with the back of a large spoon but go for whatever works for you. You need a pretty good mix to ensure a consistent bake.
The shape of the cookies is really down to personal preference, ours are quote 'rustic' ie we didn't use a cookie cutter as its quite a sticky dough to work. To get the 'rustic' look simply create a small ball with the dough in the palm of your hand then flatten out. It's as simple as that. You can obviously use a cookie cutter but you may want to throw on some sort of flour to stop the dough sticking.
Pop your cookie dough onto a well greased baking tray (we like to use baking paper) then bake at 160C for 15 mins. They'll seem a little soft when you remove them from the oven but trust us, once the cool they'll harden on the outside and stay soft and crumbly on the inside.