Yield: 28-30 small cookies
Ingredients:
- 1 cup (256g) organic natural peanut butter
- 1 large egg
- 1/2 tbsp. (7.5g) pure vanilla extract
- 1/3 cup (63.36g) granular erythritol
Optional Ingredients:
- a dash of ground cinnamon
- a pinch of ground nutmeg
Directions:
- Preheat your oven to 325° F.
- Line a cookie sheet with aluminum foil or parchment paper.
- Add all of the ingredients to a large bowl, and mix well to combine.
- Roll the dough into 1″ balls and layout on the prepared cookie sheet.
- Using a fork, flatten each ball in a crisscross pattern.
- Place the cookie sheet onto the center rack of your preheated oven, and bake for 12 minutes or until the cookies are golden brown.
- Cool the cookies on a cooling rack for 5-10 minutes.
- Using a metal spatula, carefully remove the cookies from the cookie sheet to a plate.
- Allow the cookies to cool completely before covering and storing them.
