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Peanut Butter Cup Cookies

Prep time 30 min
Cook time 9 min
Total time 39 min

Prep time 30 min
Cook time 9 min
Total time 39 min


My family is fully peanut butter obsessed! So it’s important to have a holiday recipe for peanut butter cup cookies! This is by far the best grain-free, protein-full version of peanut butter cup cookies that I’ve ever come up with. 

Which is why you’ll never see me make a single batch…double batch or nothing!

My freezer is full of these tasty morsels...ready for an after dinner sweet tooth attack :)

Serves 24

½ cup Butter or coconut oil

½ cup creamy peanut butter

1 cup brown Swerve

1 teaspoon baking powder

¼ teaspoon sea salt

⅛ teaspoon baking soda

1 egg

2 tablespoons almond milk

1 teaspoon vanilla extract

1 cup blanched almond flour

24 Lily’s Stevia-Sweetened Chocolate Peanut Butter Cups, unwrapped


Preheat the oven to 350 degrees F. Line a mini cupcake pan with liners.


In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the swerve, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, almond milk and vanilla. Beat in the almond flour and protein powder.


Shape into 1 inch balls and place each into a paper-lined mini muffin tin. Bake for 9 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.


Calories: 134
Fat: 10g
Carbohydrates: 16g
Sodium: 80mg
Fiber: 5g
Protein: 7g
Sugar: 0g

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