Keto Gingernut Peanut Butter Cookies

What happened when the Sweetener met the Egg, Gingerbread Cookie Peanut Butter, Cinnamon and Inulin? I don’t know all of the details, but these cookies were ginger-nutty crunchy and it’s now a party in my mouth.

18 cookies depending on the size you make them.

Ingredients (* = available here at Keto Store NZ):
1/2 Cup Forty Thieves Ginger Cookie Peanut Butter 
1/2 Cup Pics Smooth Peanut Butter (the squeezable bottle makes this easier)
1/2 Cup Powdered Sweetener of choice
Powdered Erythritol or Sweet as Icing Allulose (Powdered Icing Sugars are needed in order to dissolve into the peanut butters)
2 Large Eggs
1 Tablespoon of Inulin (fun fact: proven to lose belly fat in clinical trials check out our blog about amazing Inulin for more info)
1 teaspoon of True Ceylon Organic Cinnamon (trust us when we say you haven't had True Cinnamon if you've only ever had the higher toxic supermarket Cassia variety). 

Equipment: 
Bowl and spatula for mixing
Baking paper lined cookie oven tray 

Method: 
1 - Preheat the oven to 180 C  or 160 C if using Allulose 
2 - Mix all the ingredients together in a bowl
3 - Shape and roll into balls, space out on a baking paper lined tray, flatten with a wet fork
4 - Bake for 15 - 20 mins, depending on your oven and how crunchy you like cookies 
Note: If using Allulose, at 160C spin the tray around every 10 mins cooking time, so the cookies near the door spend time at the back of the oven. 

Macros: per cookie: 165 Calories, Protein 7.5g, Fat 14g, Carbohydrates 2.4g Sugars 1.1g, Dietary Fibre 2.5g, Sodium 51mg.   These are calculated using both Peanut Butters.
Batch size: 15 depending on how you roll them.
Prep time: 10 mins
Cook time: 15-20 mins depending on how crunchy you like your cookies