Gluten-Free Sugar-Free Low-Carb Peanut Butter Cookie Skillet
A dietary restricted cookie skillet for all of my dietary restricted babes. If you’re solely gluten-free, there’s definitely better options available, but if you’re gluten-free, sugar-free, and carb-free, then this is going to be a little taste of heaven for you. This is perfect for 2 or 3 people. It’s lovely in it’s own, but when it’s topped with a sugar-free ice cream, it seals the deal. It’s quick, easy, and has minimal ingredients. So enjoy her already!!
Gluten-Free Sugar-Free Low-Carb Peanut Butter Cookie Skillet
A dietary restricted cookie skillet that'll hit the spot if you're craving all of the things your body misses, but can't have.
Ingredients
- ½ cup coconut flour
- ¾ cup Splenda
- 1 cup peanut butter
- 3 eggs
- ¼ t sea salt
- 1 t vanilla
Instructions
- Preheat the oven to 350° F.
- Grease your skillet. I used a 6 inch, but had a little dough leftover. Up to 9 inch would work great.
- Mix all of the ingredients together until well combined and a dough has formed.
- Press the dough into the skillet.
- Bake for 15-17 minutes, until edges are lightly golden and the cookie is cooked through.
