Description
Enjoy classic peanut butter cookies without refined sugar, perfect for cozy fall treats.
Ingredients
- 1 cup smooth peanut butter (salted or unsalted)
- 1 cup powdered erythritol or another powdered sugar substitute
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, egg, and vanilla. Whisk until smooth.
- Stir in the powdered erythritol and baking soda until the dough comes together. It should be thick but slightly sticky.
- Use a tablespoon or cookie scoop to portion dough onto the baking sheet, leaving about 2 inches between cookies. Roll each scoop into a ball.
- Dip a fork in a little powdered sweetener to prevent sticking, then press the tines into each ball to make a crisscross pattern.
- Bake for 8–10 minutes until edges are lightly golden. The centers will look slightly soft — they set as they cool.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a crispier edge, flatten dough balls slightly before baking. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American