Prep: 10 minutes

Cook: 9 minutes

Total: 19 minutes

Serves: 18  cookies

Ingredients:

• 1 cup creamy no sugar added peanut butter
• 1 cup brown sugar replacement
• 1 large egg
• 1 teaspoon vanilla
• ⅓ cup finely ground almond flour
• 1 teaspoon baking soda

Instructions

• Preheat oven to 350 degrees.
• Add the peanut butter, brown sugar, egg, and vanilla to a mixing bowl and beat with an electric mixer until well combined.
• Add the almond flour and baking soda and mix well.
• Use a medium cookie scoop to scoop out 18 balls of dough onto a parchment lined baking sheet.
• Use a fork to make a crisscross pattern in each ball of dough.
• Bake for 8-9 minutes or until the cookies are set on the edges. Do not overbake.
• Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Tips & Notes:

Any sweetener that bakes at a 1:1 ratio with sugar should work, but the taste and texture may be different than our tests. We use and love Lakanto and Swerve sweeteners. 

The nutrition information was calculated with a peanut butter that is 4 net carbs per 2 tablespoons.

Nutrition Information:

Serving: 1cookie| Calories: 106kcal (5%)| Carbohydrates: 3g (1%)| Protein: 4g (8%)| Fat: 9g (14%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 7g| Cholesterol: 10mg (3%)| Sodium: 129mg (6%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Net Carbs: 2g (4%)