Ingredients
1 cup (250g) natural peanut butter (no added sugar or oil)
1/2 cup (100g) granulated sugar substitute (such as erythritol or stevia)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Preparation
Preheat and Prep Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Wet Ingredients In a mixing bowl, combine the natural peanut butter, granulated sugar substitute, large egg, and vanilla extract. Mix until the ingredients are well incorporated and the mixture is smooth.
Add Dry Ingredients Add the baking soda and salt to the wet mixture. Stir until the dry ingredients are fully integrated into the dough.
Shape the Cookies Scoop small portions of dough, about 1 tablespoon each, and roll them into balls. Place the cookie dough balls on the prepared baking sheet, leaving some space between them.
Create Cookie Marks Using a fork, gently press down on each cookie dough ball to create a crisscross pattern on top. This also helps flatten the cookies slightly.
Bake to Perfection Bake the cookies in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges. Keep in mind that they will continue to firm up as they cool.
Cool and Enjoy! Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will become slightly more stable as they cool.
