After failing 3 times to create gluten free brownies that taste like the original, I happened upon this recipe which needed some adjusting. They are buttery and definately satisfying if you are dying for a cookie but need to stay low glycemic and no carb. They are not however a low calorie, I halved the amount of butter they originally asked for and it still tastes good.
1/2 Cup Peanut Butter (I used organic)
3 tbsp butter softened
1 splenda sugar packet
1 cup almond flour
1 tbsp coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a bowl and whisk together until combined. Drop two tablespoons full of cookie dough onto a greased cookie sheet or Silpat until dough runs out. Bake for 15 to 20 minutes. Enjoy warm out of the oven with cashew milk or cooled.
Caution these cookies are rather crumbly so trying to do the typical hatch pattern on top of the cookie may be difficult.