Giant Peanut Butter Cookie
Giant Peanut Butter Cookie is a soft and nutty air fryer treat made with almond flour and powdered peanut butter. Erythritol adds sweetness without regular sugar, while vanilla and melted butter give this oversized cookie a rich flavor.
Equipment
- medium bowl
- Pizza pan
- spoon
Ingredients
- 1/3 cup almond flour
- 1/4 cup powdered erythritol
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter melted
- 1/8 teaspoon salt
- 3 tablespoons powdered peanut butter
Instructions
- Preheat the air fryer to 180°C for 3 minutes.
- Combine the almond flour, erythritol, egg, vanilla extract, melted butter, salt, and powdered peanut butter in a medium bowl.
- Stir until a smooth cookie mixture forms.
- Spoon the mixture into a pizza pan greased with cooking spray.
- Spread the mixture evenly across the pan.
- Place the pizza pan in the air fryer basket.
- Air fry for 8 minutes until the cookie is set and lightly golden.
- Allow the cookie to rest briefly before slicing.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Powdered peanut butter contains less fat than traditional peanut butter because manufacturers press much of the natural oil from the peanuts before grinding them into powder. Spread the cookie mixture evenly in the pizza pan. An even thickness helps the centre cook at the same rate as the edges. Check the cookie near the end of the cooking time. Air fryers vary, so yours may need slightly less or more than 8 minutes. Allow the cookie to rest briefly before slicing. As it cools, the texture becomes firmer and the slices hold together better.Wine Advice
A fruity Banyuls works beautifully with peanut butter and vanilla. Its rich, sweet character complements the nutty cookie without losing its own flavor.Nutrition values
Serving: 1 gr | Calories: 210 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 18 g | Saturated Fat: 7 g | Sodium: 3 mg | Sugar: 135 g