There’s nothing quite as satisfying as a crumbly peanut butter cookie, except maybe one that’s been dunked in a tall, cold glass of (dairy-free) milk. With the recipe below, all that can be yours. With just 3 ingredients and about 20 minutes, you can make your peanut butter cookie dreams a reality.
Be sure to use peanut butter that doesn’t have any sugar or other additives. I use peanut butter that has salt added, but if you use unsalted, you might want to add a hearty pinch of salt along with the other ingredients. Oh, and don’t forget to chill that milk!
Low-Carb Peanut Butter Cookies
20 cookies
10 minutes
10 minutes
20 minutes
1 cup all-natural (no sugar added) crunchy peanut butter
1/2 cup Swerve or other granulated sweetener
1 large egg
Preheat the oven to 350ºF.
In a mixing bowl, stir together the peanut butter, sweetener, and egg until well combined.
Use a small cookie scoop or your hands to make 1 ½-inch balls out of the dough. Arrange the dough balls on a baking sheet with a bit of space in between. Use a fork to smash the balls down into flat patties and to make the traditional crisscross pattern on top.
Bake in the preheated oven for about 10 minutes, until they are crisp on the edges.
Remove from the oven and let cool completely on the pan.
