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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Low-Carb Peanut Butter Cookies Recipe

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This recipe for Low-Carb Peanut Butter Cookies is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. smooth peanut butter (no sugar added)
1 large egg
2/3 c. erythritol or monkfruit
1/2 t. baking soda
1/2 t. vanilla
Directions:
Directions:
Preheat oven to 350F and line a cookie tray with baking paper. Set aside.
Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner's low-carb sweetener, you can skip this step.
Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. you should end up with 12-14 cookies.
Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
Bake the cookies for 12-15 minutes.
Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
Enjoy!!
Number Of Servings:
Number Of Servings:
12-15 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
4g Carbs per cookie. The peanut butter can be substituted with any nut butter. Can also use crunchy peanut butter.

 

 

 

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