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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

Ingredients:

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

Directions:

  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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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.