Directions
Preheat your oven to 325°F (165°C).
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the dry : almond flour, peanut flour, coconut flour, baking powder, and salt.
Set aside.
In a separate bowl, use an electric mixer to beat the softened butter, 1 cup (240 ml) of stevia, and peanut butter until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined.
Do not overmix.
Scoop the dough using a 1-tablespoon cookie scoop and roll into balls. If using, roll each ball in the optional 1/4 cup (960 ml) of stevia for a sweet, crisp coating.
Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a fork to create a classic crosshatch pattern.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
