Ingredients
1 cup natural creamy peanut butter (unsweetened)
1/2 cup granular erythritol or monk fruit sweetener
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
Pinch of salt (optional, if peanut butter is unsalted)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, sweetener, and egg. Add vanilla extract and mix until smooth and thick.
3. Scoop dough into 1-inch balls and place on the prepared baking sheet, spacing about 2 inches apart.
4. Use a fork to gently press a criss-cross pattern on each cookie to flatten slightly.
5. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
For a crunchier texture, use crunchy peanut butter or add chopped nuts.
To enhance flavor, mix in a handful of sugar-free chocolate chips or a pinch of cinnamon.
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
If your dough is too soft, refrigerate it for 20-30 minutes before baking to prevent excessive spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg