Ingredients
Scale
- 1 cup no-stir natural peanut butter
- 1/3 cup Swerve Brown Sweetener (can use regular Swerve)
- 1/2 tsp baking soda
- 1 large egg (I used Nellie's Free Range Eggs)
Instructions
- Line 2 baking sheets with parchment paper, set aside.
- Add all of the ingredients into a bowl and use a hand mixer until completely combined.
- Divide the dough into 24 balls and place them on the parchment-lined sheets at least 2 inches apart. Push down on the dough with a fork in one direction, and then again in the other, creating the classic peanut butter cookie cross pattern.
- Place the sheets into the freezer, and begin preheating the oven to 350F.
- When the oven is heated, take one sheet out of the freezer and bake for 8-10 minutes until browned. Repeat with the second sheet. Let the cookies cool completely on the sheet before attempting to move them, or they will be very soft and fall apart. Store finished cookies in the fridge.
Notes
You can use any no-stir peanut butter you want, though if you're closely watching your carbs make sure to check the sugar content. I personally like to use Jif Natural, and I do not recommend Smuckers Natural or any natural peanut butter with significant oil separation, as they will affect the texture of the finished cookies.
- Prep Time: 5 mins
- Cook Time: 10 mins
