3 Ingredient Peanut Butter Cookies
- 1 large egg
- 1 cup smooth, natural (sugar-free) peanut butter (Try our new Peanut Butter Powder)
- 1/2 cup Lakanto powdered sweetener
- PREHEAT the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, mix together the egg, peanut butter, and sweetener until well combined.
- Using your hands, roll 1 tablespoon of dough into a ball and place on the prepared baking sheet. Repeat with the rest of the dough.
- Using a fork, press down on the top of each ball in opposite directions to create a crisscross pattern.
- BAKE for 12 to 15 minutes, until golden brown. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutritional Information Per 1 Cookie:
- CALORIES 108
- FAT 9.2 g
- PROTEIN 4.2 g
- CARBS 6.5 g
- FIBER 0.9 g
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Recipes adapted with permission from Keto Friendly Recipes by Jennifer Marie Garza (Houghton Mifflin Harcourt). Copyright © 2019.
*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide
4 comments
My question is, how much of your peanut butter powder do I need to use?
Is the serving size one cookie?
Thanks! Recipe sounds yummy
I have the same question as Cathy!
Your sweetener has erythritol in it. Can I use pure monk fruit and how much would I use. Or if I blended it with coconut sugar how much pure monk fruit would I add to my blend. Unfortunately my gut does not tolerate erythritol.
Thank you,
Cathy