Low(er) Carb Chocolate Peanut Butter Cookies


  • 1 cup chocolate peanut butter (I got mine freshly ground from Whole Foods)
  • 1/2 cup brown sugar (can be substituted with Splenda, if desired. I personally, do not care much for the taste of it)
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons flax meals
  • Preheat the oven to 350 degrees F. Line a baking sheet with Silpat or parchment paper. In a mixing bowl, mix the first 6 the until well combined. If the dough is too runny, add 1 to 2 tablespoons of flax meals and mix.
  • Roll 1 tablespoon of dough into a ball. Repeat with the rest of the dough. Place dough balls on the lined baking sheet, about 1-inch apart. Press down each ball with the tines of the fork, to make criss-cross pattern. 
  • Bake in the oven for about 8-10 minutes. Transfer to wire rack to cool completely. Store in airtight container.
Makes about 24 cookies