20/20 Peanut Butter Cookies

With a slight hint of smooth chocolateyness, these **gluten-free** peanut butter cookies are delightful. Note, to make this dessert appropriate for Step 1 of The F-Factor Diet, stick to 1/2 a cookie per serving — recipe yields LARGE cookies (12), so it’s still a sizable serving. 

INGREDIENTS (serves 12):

  • 1/2 cup finely ground almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum powder
  • 2 tsp baking powder 
  • 3/4 cup Pb2 Powdered Peanut Butter
  • 1 cup (4 scoops) Chocolate 20/20 Fiber/Protein Powder 
  • 1/4 cup coconut oil 
  • 2 eggs
  • 2 egg whites

    1. Preheat oven to 350°F. Coat a large cookie sheet with nonstick cooking spray (or line with parchment paper) and set aside.
    2. In a bowl, mix almond flour, coconut flour, PB2, baking powder, xanthan gum, and 20/20 powder. 
    3. Add eggs and coconut oil and mix until a well combined ball of dough has formed. 
    4. Divide dough into 12 equal pieces. Roll each piece into ball and place on prepared baking sheet. Mold into desired thickness (cookies won’t rise much while baking). With a fork, press firmly across the ball and then press again creating crisscross pattern.
    5. Place baking sheet in oven to bake for 14-16 minutes, or until golden brown. Remove from oven, and allow cookies to cool on baking rack.

    Serves 12, 1 cookie per serving (recipe yields 12 large cookies).

    • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 7g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 138 calories, 9g protein, 9g carb, 6g fiber, 3g net carb, 1g sugar, 9g fat, 5g sat fat, 175mg sodium

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