Instructions
Preheat oven to 350°F.
In medium bowl, mix together peanut butter, sugar substitute and egg.
Drop rounded tablespoon size pieces onto lined cookie sheet. Press each flat with the tines of a fork.
Bake 12 to 15 minutes or until lightly browned. Cool on cookie sheet for 5 to 10 minutes then move to cooling rack to cool completely.
Notes
Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
Line the pan. To prevent the cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
Egg should be at room temperature. The dough will come together best when your eggs aren’t chilled.
Try an egg substitute. Make these cookies vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. To make things even easier, you can use a commercially prepared egg replacer like Bob’s Red Mill GF Egg Replacer.
Dip in chocolate. If you love the taste of peanut butter cups, melt some low-carb chocolate and dip in half the cookie. Then just set them on parchment paper or a silicone mat to set.
Nutrition
Serving: 1cookie | Calories: 82kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg
