Peanut Butter Cookies

We tried this for you: Keto Friendly Peanut Butter Cookie


1 Egg (pasture raised, organic)

1 Cup creamy peanut butter or almond butter

¼ Tsp sea salt

1 C Erythritol  (I found that makes a difference in the texture)

1 Tsp baking powder     

½ Tsp vanilla

3 Tbsp water

Sugar free chocolate  chips (3-4 per cookie)

In a medium bowl, mix the egg and peanut butter with a hand mixer until well mixed.  Scoop 1 inch balls (I use a cookie baller and I’m in love with it!!) onto a parchment or silicone matt lined cookie sheet about 2 inches apart.  They do not spread.  Using a fork, create the classic criss-cross design by pressing the fork to flatten the dough a bit, then pressing again cross it (making a big tic tac toe design). Bake 350 for 13-15 min.  Enjoy! They are delicious!

Credit: Dr.Berg: Peanut Butter Cookies

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