1 cup all-natural smooth peanut butter
1 cup sugar substitute
1 large egg, slightly beaten
1 teaspoon vanilla extract
1. Preheat the oven to 350° and line a sheet pan with parchment paper.
2. Combine all ingredients in a large mixing bowl, mixing well to create the cookie dough.
3. Use a tablespoon to drop the spoonfuls of the dough 2 inches apart on the lined pan. Then use a fork to press the dough down, creating a criss-cross pattern on each cookie.
4. Bake for 10–12 minutes, or until cookies begin to brown. Let cool for 10 minutes before serving.
The criss-cross pattern on the top of peanut butter cookies is there for people with peanut allergies to easily identify that it is a peanut butter cookie. That is a fact that I have not checked, but even if it isn’t true, it makes sense to me.
Use slightly less sweetener and break it up more.
Calories: 215 Fat: 16.5g Protein: 11g Fiber: 2g Net Carbs: 5g