These cookies are so quick and easy to whip up when you’re in the mood for a sweet treat, and they make the whole house smell heavenly, too!
These cookies will go fast, so consider saving the recipe so you can make them again and again.

Yield: 28 small cookies


  • 1 cup organic natural peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/4 cup natural, non-GMO granular erythritol


  1. Preheat your oven to 325° F.
  2. Line a cookie sheet with aluminum foil or parchment paper.
  3. Add all of the ingredients to a large bowl, and mix well to combine.
  4. Roll the dough into 1″ balls, and lay out on the prepared cookie sheet.
  5. Using a fork, flatten each ball in a crisscross pattern.
  6. Place the cookie sheet onto the center rack of your preheated oven, and bake for 12 minutes or until the cookies are golden brown.
  7. Cool the cookies on a cooling rack for 5-10 minutes.
  8. Using a metal spatula, carefully remove the cookies from the cookie sheet to a plate.
  9. Allow the cookies to cool completely before covering and storing them.
2 Net Carbs per Cookie
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