Description
Quick and easy keto-friendly peanut butter cookies with a soft and chewy texture, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1 cup natural creamy peanut butter
- 1/2 cup granulated erythritol or your favorite keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the natural creamy peanut butter and granulated erythritol in a mixing bowl.
- Crack in the egg and pour in the vanilla extract. Sprinkle in the salt and baking soda.
- Fold the ingredients together until they form a tender dough.
- Scoop the cookie dough onto the prepared baking sheet, leaving space between each dollop.
- Press down on each cookie with a fork to create a crisscross pattern.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
These cookies can be made ahead and stored in the refrigerator. They can also be customized with chocolate chips, nuts, or coconut.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg