Peanut Butter Cookies

    Serving Yields: 27

    Nutritional Facts Per Serving – 2-inch cookies

    ● Net Carbs: 2 g

    ● Total Fats: 7 g

    ● Protein: 4 g

    ● Calories: 94


    ● Peanut butter (creamy, salted (1.25 cups)

    ● Large Egg (

    ● 2)

    ● Erythritol (or any granulated sweetener (.5 cup)

    ● Vanilla extract – optional (1 tsp.)

    ● Sea salt (.25 tsp.)

    ● Peanuts – coarsely chopped (.75 cup)

    Preparation Method

    1. Coarsely chop the peanuts.
    2. Warm up the oven to 350º Fahrenheit.
    3. Prepare the pan with baking paper.
    4. Place the egg, peanut butter, sweetener, salt, and vanilla into the food processor.
    5. Process until smooth, scraping the sides if needed.
    6. Pulse in the peanut pieces until just combined, leaving some pieces for crunch.
    7. Tightly pack the dough into a scoop before releasing onto the sheet.
    8. Flatten the cookies using a fork in a crisscross pattern. Bake for about 15 to 20 minutes.
    9. Cool completely before handling.
    10. Notes: Use .33 cup of sweetener for less sweet cookies. If you like salty-sweet, use .5 tsp of sea salt. Measure the peanuts whole and shelled.
    11. The cookies will crisp as they cool.