MS. JENNIFER FINLEY'S GASTRIC BYPASS SUCCESS STORY
Pre-heat oven to 350 degrees. Using an electric mixer, beat well the peanut butter, butter, sugar-substitute, and egg. To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated. Drop a teaspoon amount of dough to form little balls and place on a parchment-lined cookie sheet. Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and to make a crisscross design. Bake in a 350-degree oven until lightly brown around the edges around 10-12 min. Allow the cookies to cool completely before eating and storing as these cookies can be very fragile. Store leftovers in the refrigerator.
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