Ginger & Lime Take Keto Peanut Butter Cookies For a Spin
What do you get when you mix Thai takeout with Grandma’s home baking? A knockout cookie recipe that’s keto, gluten free, and vegan and will quench a craving you didn’t know you had. Ginger lime peanut butter cookies are a remix on a confectionery staple; with a zing of lime and ginger, the OG peanut butter cookie becomes a legendary keto treat that will seriously wow your tastebuds and keep you on your toes.
In a small bowl, add 1 Tbsp water to ½ Tbsp flaxseed and set aside to thicken.
In a medium bowl, mix the lupin flour, ginger, baking soda, and baking powder together and set aside.
In a large bowl or standing mixer, combine the soy sauce or tamari, lime juice and zest, maple syrup, vanilla extract, peanut butter, and thickened flaxseed.
Stir in the lakanto sweetener to the wet ingredients.
Combine the wet and dry ingredients together.
Fold in the chopped peanuts.
Chill the dough in the freezer for 1-2 hours, or overnight in the refrigerator.
Preheat the oven to 350 degrees fahrenheit.
Line a baking tray with a silicone baking sheet or parchment paper.
Use a ½ Tbsp measuring spoon, or small mellon baller to shape the cookies.
Press the cookies down into rounded shapes.
Bake for 6 minutes, then rotate the tray and bake for an additional 6-8 minutes.
Remove from the oven and allow to cool on the baking sheet for 1-2 minutes.
Use a spatula to transfer the cookies to a cooling rack.
