Low Carb Peanut Butter Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 18 cookies
  • 1 cup peanut butter*
  • 1 cup powdered erythritol or sugar
  • 1 egg**
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a medium bowl, combine all ingredients and stir until completely combined and there are no sugar pockets (you don't have to worry about overworking the dough because there's no flour!). Using a tablespoon measure, scoop the dough 1 inch apart onto the prepared baking sheet. Flatten the mounds with a fork to create a criss-cross pattern. Bake in the oven at 350 degrees F for about 10 minutes, or until the cookies are golden around the edges. Let cool on wire wracks before eating/storing. They'll last about 5 days in the fridge. Devour.
<span class="mceItemHidden" data-mce-bogus="1"><span></span>*Use Better N' Peanut Butter for a low calorie/fat version (see note above).

**Use Ener-g egg replacer or a flax egg for a vegan version.</span>
Nutrition Information
Serving size: 1 cookie Calories: 36 Fat: 1 gram Net Carbs: 1.8
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/low-carb-peanut-butter-cookies/