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Truly Healthy Peanut Butter Cookies Recipe
2 cups natural creamy peanut butter (the only ingredients should be peanuts and salt; I use Adam's)
1 1/2 cups erythritol (I've used both Lankanto and pure pear erythritol)
1 teaspoon baking powder
2 eggs
1/2 teaspoon sea salt
1 tablespoon real vanilla extract
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized bowl, stir together the peanut butter and erythritol until smooth and completely blended.
3. Stir in the baking powder, eggs, salt, and vanilla extract until well blended.
4. Roll the dough into 1-inch balls and place on the prepared baking sheet about 1/2 inch apart. Use your hands to flatten each ball, then use the tongs of a fork to create the classic peanut butter cookie criss-cross pattern. (If you want to make heart-shaped cookies, head over to The Semi-Sweet Sisters for easy instructions.)
5. Bake for 15 - 17 minutes, or until golden around the edges. Cookies will be quite soft, so remove them from the baking sheet carefully. Allow them to cool completely on a wire rack, where they will become crispy. Store in an airtight container in the refrigerator.
Makes about 48 cookies.
This recipe is based upon one featured at "Cooking Keto with Kristie."
Nutritional Information: It's always smart to calculate your own nutritional information using the exact products you cook with. However, the approximate nutrition per cookie, according to LoseIt!, is: Calories 73, Fat 5.5g, Carbohydrates 2.1 g, Fiber 1g, Protein 2.9g