Ingredients
1 cup granulated sugar substitute (e.g., stevia or granulated monk fruit) adds sweetness without the calories
1 cup all natural creamy peanut butter (no added sugars) brings the rich flavor and healthy fats
1 large egg helps bind everything together for the right texture
1 tablespoon ground flaxseed (vegan substitute for egg)
3 tablespoons water (to mix with ground flaxseed for vegan egg substitute)
Instructions
1-Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to avoid sticking.
2-In a medium mixing bowl, combine the peanut butter, egg, and granulated sugar substitute until well mixed for a smooth dough.
3-Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet for even baking.
4-Flatten each ball with the back of a fork to create a criss-cross pattern, which adds a nice touch and helps them cook evenly.
5-Bake for approximately 12 minutes until the edges are set, keeping in mind they firm up as they cool.
6-Let cookies cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely, so they hold their shape.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use natural creamy peanut butter without added sugar for the best flavor and texture.
📏 Keep about 1-inch spacing between cookies as they do not spread much.
⏳ Avoid overbaking; cookies will be crumbly when hot but firm once cooled.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Sugar-Free, Gluten-Free, Low-Carb, Keto, Dairy-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 1g
- Sodium: 59mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0.001g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 9mg