In a cozy, warmly lit kitchen filled with the comforting scents of baking, a spirited debate unfolded among a group of friends gathered for their monthly book club. The topic at hand was not the plot twists of their latest read, but rather, the pressing question of the perfect snack to accompany their literary discussions. Amidst the friendly banter, an idea sparked in the mind of the host, a baking aficionado who had recently embarked on a keto journey: Completely Keto Peanut Butter Cookies.
With a recipe that promised the nostalgic comfort of peanut butter married with the wholesome goodness of almond flour, she set to work. The kitchen soon hummed with the sounds of mixing and laughter as the friends decided to join in, each adding a touch to the cookie dough, from a sprinkle of Pink Himalayan Salt to a drizzle of almond milk.
As the first batch of cookies emerged from the oven, golden and inviting, the debate ceased, replaced by eager anticipation. The cookies, warm and fragrant, were a hit, turning the evening into an impromptu celebration of friendship and the simple joys of keto baking.
The night wound down with the friends savoring each bite of the Peanut Butter Cookies, their initial debate forgotten, replaced by plans for their next culinary adventure. The cookies, more than just a snack, became a testament to the magic that happens when good food meets good company, leaving a trail of cookie crumbs and warm memories.
Completely Keto Peanut Butter Cookies
Preheat oven to 375 degrees.
Blend the peanut butter, almond milk, vanilla extract, butter and swerve until fully combined. Then beat the egg in.
In another bowl mix the almond flour, baking soda and salt fully, then blend slowly into the other mixture.
Take overflowing teaspoons and drop onto baking sheet two inches apart, then flatten the balls with a fork in a hashtag shaped pattern.
Bake for about 7 minutes.