Ingredients
- 1 cup natural peanut butter (unsweetened, with no added oils or sugars)
- 1/2 cup monk fruit sweetener (or other granulated sweetener of choice)
- 1 egg (or vegan substitute)
Optional Add-Ins:
- 1/4 teaspoon sea salt (only if your nut butter is unsalted)
- Mini dark chocolate chips or chopped dark chocolate (optional, for texture and richness)
Ingredient Alternatives:
- Nut butter substitutions: Almond butter or sunflower seed butter are great lower-carb alternatives to peanut butter. Choose natural versions for the best texture and results.
- Sweetener swaps: If monk fruit isn’t available, you can use erythritol, coconut sugar, or even regular granulated sugar if not following a low-carb diet.
- Egg substitute (for vegan version): Mix 1 tablespoon of chia seeds or flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it forms a gel-like texture, then use in place of the egg.
Instructions
Step 1: Mix Your Ingredients
In a medium-sized mixing bowl, combine the natural peanut butter, monk fruit sweetener, and egg (or egg substitute). At first, the mixture might seem too wet, but keep stirring. Within a minute or two, it will come together into a smooth, thick cookie dough.
If your peanut butter was stored in the fridge and feels too stiff, let it come to room temperature for 10 minutes before mixing, or microwave it for 10 seconds to soften it slightly.
Step 2: Shape the Cookies
Scoop out dough using about 2 tablespoons per cookie. Roll it into balls using your hands and place them on your prepared baking tray. Make sure to leave a little space between each cookie, though they won’t spread much during baking.
Use a fork to gently flatten each ball, creating a crosshatch pattern on top. This also helps the cookies bake more evenly.
Step 3: Bake
Place the tray in the oven and bake for 9 minutes. The cookies should be lightly golden around the edges. Don’t worry if they feel soft when they come out—this is normal. They will continue to firm up as they cool.
For Softer Cookies: Bake for just 6–7 minutes. Then, carefully transfer them to a wire rack after 1 minute to stop the baking process.
Step 4: Cool and Serve
Let the cookies rest on the baking tray for about 5 minutes before transferring them to a wire rack. This helps them hold their shape and develop the perfect texture—crisp edges with a chewy center.
Notes
Tip 1: Choose the Right Nut Butter
Make sure your nut butter contains only nuts (and maybe salt). Added sugars or oils can cause the cookies to spread too much or result in a greasy texture. Stir the nut butter well before using, especially if it has natural oil separation.
Tip 2: Watch the Baking Time Closely
Since these cookies bake quickly, keep an eye on your oven. Even a minute or two too long can make them overly crisp or dry. Set a timer and check them at the 7-minute mark if you prefer softer cookies.
Tip 3: Don’t Skip the Cooling Time
It’s tempting to bite into a warm cookie straight out of the oven, but these cookies need a few minutes to set. Letting them cool helps develop their final texture and makes them easier to handle.
Tip 4: Mix-In Ideas
If you want to customize your cookies, feel free to stir in a handful of mini dark chocolate chips, crushed nuts, or even a few raisins. Just don’t overdo it—too many add-ins can cause the dough to break apart.
Tip 5: Make a Double Batch
These cookies are so easy, they’re ideal for meal prep or sharing. Make a double batch and freeze half of the dough for later. Roll into balls and freeze on a tray before transferring to a zip-top bag. Bake directly from frozen, adding an extra minute or two to the bake time.
- Prep Time: 10 minutes
- Cook Time: 9 minutes