Sunday, February 16, 2014


There is a bit of peanut butter in the house; more than what the DH, the dog and I can eat in a reasonable time frame.  The DH eats more peanut butter than I do.  He decided he wanted to eat peanut butter that is less processed, just peanuts, so the large tub of Skippy peanut butter needs to disappear.   This recipe is made with almond and coconut flours.  You could use peanut flour or oat flour instead of the coconut flour if you wanted.  I added coconut flakes but you could add chocolate chips instead.  I also used 1/3 cup of Splenda so the cookies are not as sweet.   The cookies don't look pretty but they are good.  Eating two of these cookies does hit the mark.  You could duck them in milk or almond milk and that would be a perfect combination.


1 1/2 cups almond meal flour
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1/3 to 1/2 cup Splenda
1 egg, slightly beaten
1 cup milk or almond milk or soy milk
1 cup smooth peanut butter, room temperature
2 tsp vanilla extract
1/2 cup medium flake unsweetened coconut


Preheat the oven to 350 degrees F.  In a large bowl, mix together the flours, baking powder, salt and Splenda.   In a separate medium size bowl, whisk with a fork, the egg, milk, peanut butter and vanilla until smooth.

Stir the liquid mixture into the dry ingredients until combined.  Add the coconut and combine.

Using non stick cookie sheets, drop by a tablespoon onto the sheet.  Allow some separation between cookies.  The cookies do not spread out like some other cookies.  Using a fork, flatten each cookie.   Bake for 15 minutes or until the edges of the cookies are browned.   Makes about 38 cookies.

Based on my fitness pal and using skippy peanut butter, each cookie has the following breakdown:
82 calories, 4 gm carbs, 6 gms fat, 2 gms protein and 1 gm sugar.

Recipe modified from the Wheat Belly Cookbook.

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