peanut butter(花生酱,注意选择低碳水无糖的品牌,贴士放出原食谱给的链接) | 1 cup |
erythritol(赤藓糖醇,链接见贴士) | 1/2 cup |
egg | 1 |
烤箱预热,350F(约180℃),准备好食材。Preheat your oven to 350F and gather your ingredients!
如果你的赤藓糖醇不是粉状的,可以用搅拌机打碎。If you don't have powdered erythritol, you can make it! Place half a cup of granulated erythritol into a Nutribullet and blend for a few seconds.
得到赤藓糖醇粉。You should end up with a fine, powdered sweetener!
混合花生酱,赤藓糖醇粉和鸡蛋,用刮刀充分搅拌均匀。Combine the peanut butter, powdered erythritol and the egg and mix very well.
烤盘垫一张油纸,把曲奇面团分成十五个小球,搓圆。用叉子两个方向分别压一下。Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.
烤箱烤10-15分钟,知道曲奇边缘变成深棕色。Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.
取出后要静置15分钟!Let them cool on a wire rack and enjoy with a yummy glass of nut milk!