Ingredients:

  • 1 cup (250g) Creamy natural peanut butter
  • 1/2 cup (96g) Granulated monk fruit or erythritol sweetener
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (56g) Superfine blanched almond flour
  • 1/2 tsp (3g) Sea salt
  • 1/2 tsp (3g) Baking soda
  • 1/3 cup (60g) Sugar-free dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, stir together the peanut butter, sweetener, egg, and vanilla until the mixture is smooth and glossy.
  3. Gradually fold in the almond flour, sea salt, and baking soda. If using, fold in the sugar-free dark chocolate chips last until a thick, tacky dough forms.
  4. Scoop approximately 1.5 tablespoons of dough and roll into a ball. Place on the prepared baking sheet.
  5. Use a fork to press a cross-hatch pattern into the top of each ball, flattening the cookie to about 1/2 inch thickness.
  6. Bake for 10–12 minutes. Remove from the oven while they still look slightly soft; they will firm up as they cool on the pan.