Ingredients

1 cup Sugar-Free or No Sugar Added Peanut Butter
3/4 cup Monk Fruit with Allulose Sweetener (Lakanto brand is great)
- Alternatively, you can use 1 cup pure Allulose Sugar (I used the RxSugar brand). May need more than 1 cup depending on how sweet you want these cookies. Pure Allulose Sugar is slightly less sweet than regular sugar and monk fruit sweetener.
1 Egg
1/2 tsp Vanilla Extract

Instructions

Preheat your oven to 325 degrees F.
Line 1-2 baking sheets with parchment paper.
Combine all ingredients (hand mixer or stand mixer work best).
- Dough will be crumbly (see image below).
Use a cookie scoop or a spoon to pull dough into your hand. Roll dough into ball. Place on cookie sheet and flatten slightly with the palm of your hand.
- You don’t want these to be completely flat (they should still have some slight roundness).
Take a fork and rock it back and forth across each flattened cookie dough ball. Repeat from the other direction so you make a crisscross pattern.
Bake for 8-10 minutes until the edges are set.
Let cookies rest on the pan for 10+ minutes. Do not skip this step! This helps the cookies finish setting up. Transfer to a cooling rack until completely cooled.

Enjoy!

Optional:

Once cookies have completely cooled, melt sugar-free or no sugar added chocolate and either drizzle on top of cookies, dip the bottoms of your cookies, or dip half of each cookie to elevate the presentation (and taste). I used the Lily’s brand, but any NSA or SF brand should work.
- Word of caution, if chocolate is too thick, use a liquid oil to thin it and do not use coconut oil as it will cause the chocolate to crystallize!
Mix 2 TBSP unsweetened cocoa powder into your cookie dough with the other ingredients to make chocolate peanut butter cookies.

Notes: