Low-Carb Peanut Butter Cookies

Name: Low-Carb Peanut Butter Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 2 Cups Peanut Butter natural, no-sugar; 4 Eggs; 1 Cup Stevia Powder or sweetener of choice; 1/2 Cups Dark Chocolate Chips optional; 2 Tablespoons Vegan Butter optional

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Prep Time: 10 minutes

Cook Time: 17 minutes

Total: 27 minutes

Servings: 32

Author : Candidly Delicious

Ingredients

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2 Cups Peanut Butter natural, no-sugar4 Eggs1 Cup Stevia Powder or sweetener of choice1/2 Cups Dark Chocolate Chips optional2 Tablespoons Vegan Butter optional

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Instructions

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Step 1

Preheat oven to 400F degrees. Line a cookie sheet or sheetpan with parchment paper.

Step 2

In a medium mixing bowl, beat Peanut Butter, Eggs and Stevia with a hand mixer on low until creamy and well combined.

Step 3

Using a 2 tablespoon cookie scoop, drop even balls of dough onto the parchment. The parchment does not need to be greased for these cookies. Space the cookies about 1 inch apart.

Step 4

With a fork, gently press each cookie in two directions creating a grid from the tines.

Step 5

Bake at 400F for 10 minutes. Then pull the cookies out and allow them to cool on a wire rack.

Step 6

*The chocolate topping is optional* Meanwhile, set up a double boiler by heating water on medium heat in a sauce pan and placing a glass bowl on top. Make sure the bowl is large enough not to touch the water.

Step 7

Add the Chocolate Chips and Vegan Butter. Whisk continuously until melted smooth and pourable.

Step 8

I like to pour the chocolate into a food prep bottle, but it can also be drizzled with a spoon if you prefer. Do not place it in a piping bag. Chocolate must be drizzled hot.

Step 9

Drizzle chocolate evenly over all of the cookies. Once the cookies are cooled and the chocolate is dry, then enjoy!Low-Carb Peanut Butter Cookies can be frozen, refrigerated or left at room temperature. They keep for several weeks.