Low-Carb/Keto Sugar Free Peanut Butter Cookies
- 1 large Egg
- 1 cup Splenda; or your favorite sugar substitute
- 1 tsp. Baking powder
- 1/2 tsp. Vanilla
- 1 cup Creamy or chunky peanut butter
- 1 tsp. Water
- 1/4 cup Sugar Free mini chocolate chips optional
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute.
Add the peanut butter and water and mix until well incorporated.
The mixture will be dry; just make sure the peanut butter is blended in with the other ingredients.
Add in optional chocolate chips.
Measure out a heaping teaspoon of batter for each cookie, roll in between hand making a walnut sized ball and place on prepared baking sheet.
Then using a fork, make indentations into each cookie using the back of the fork rungs. Tip: Spray the fork with cooking spray so it doesn't stick to the cookie.
Bake 12-14 minutes until cookies feel firm and are slightly browned. Leave on cookie sheet to cool slightly to prevent breaking.
Transfer the cookies to a baking rack and cool completely.