Ingredients
Main Ingredients
- ½ cup peanut butter
- 1½ cups almond flour
- ⅓ cup erythritol
- 1 egg
- Pinch of salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix the wet ingredients: In a mixing bowl, combine the peanut butter, erythritol, egg, and vanilla extract. Stir thoroughly until the mixture is smooth and fully combined.
- Make the dough: Add the almond flour, baking powder, and a pinch of salt to the wet ingredients. Mix everything together until a soft cookie dough forms with no dry spots remaining.
- Shape the cookies: Scoop approximately 1 tablespoon of dough at a time and roll each portion into a ball, preparing them for baking.
- Arrange on the pan: Place the dough balls evenly spaced on the prepared baking sheet, allowing room for spreading as they bake.
- Make the crisscross tops: Using a fork, gently press down on each dough ball in one direction, then again perpendicular to the first press to create the classic grid pattern on top of each cookie.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 minutes. They will appear soft when first removed from the oven.
- Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes. This cooling time lets them firm up to the perfect chewy texture before serving.
Notes
- Use natural peanut butter without added sugar for the best flavor and texture.
- The cookies will be soft out of the oven but will firm as they cool, so avoid overbaking to maintain a chewy consistency.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional: sprinkle a pinch of sea salt on top before baking for a savory contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic, Gluten Free
