½cuppowdered sweetenererythritol or monk fruit blend
1eggsee notes for substitutes
pinch of salt
Preheat the oven to 350°F/180°C.
In a mixing bowl, add peanut butter, egg*, sweetener, vanilla extract and a pinch of salt. Mix until well combined.
Scoop out about 1 tablespoon size of dough and roll between your palms. Place on a baking sheet lined with parchment paper.
Press down the cookies and make a crisscross pattern using a fork.
Bake the cookies for 15 minutes or until golden at the edges and set. **
Transfer to a cooling rack and allow to cool completely!
Use a natural, no sugar added peanut butter.If your peanut butter has salt apart from peanuts, you may want to omit using salt. But I always add a pinch.*Substitute flax egg or ground chia seeds for egg in this recipe.Flax eggs- Combine 2 tablespoon ground flax seeds with 5 tablespoon water and let it sit for 10 minutes. Use as directed.Use ground chia seeds as it is. Start with 2 tablespoon and make the dough as directed. If the dough is till runny, add an extra tablespoon.** I like the edges golden and crispy so I bake for 15 minutes. If you want it slightly less golden and soft, check your cookies at 13 minute mark and remove from the oven.Cookies will stay fresh in an air tight container for up to 2 weeks in room temperature.To freeze, place the baked cookies on a lined baking sheet and freeze. Store the frozen cookies in a zip lock bag and the cookies can be kept in the freezer for up to 6 months.Thaw in the fridge overnight.Each cookie is 86 calories and only has 1.6grams of Net Carbs.