If you’ve ever made peanut butter cookies before, you know how easy they can be to make. These are so delicious and only takes 2 minutes to make the dough and another 12 to bake. So you can have fresh cookies in under 15 minutes! Spread a little sugar free homemade jam over the top and take it to the next level with a PBJ cookie!
Ingredients
1 cup Crazy Richard’s Creamy Peanut Butter (no sugar/only ingredient is peanut)
1/2 cup swerve confectioners
1 egg
Preparation
Preheat oven to 350F.
Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.
Using a mini cookie scoop, scoop out the dough and form into balls.
Place them on a baking sheet lined with parchment paper.
Smooth out using your hands. Using a fork, make cross hatch marks, pressing down gently on each dough ball.
Bake for 10-12 minutes or until slightly golden.
Allow to cool completely before serving, this is important!
If you do not allow them to cool, they could crumble apart.
Makes 40 Mini Cookies/ 8 Servings
Macros: Fat 17 grams – Protein 9 grams – Carbs (net) 4 grams
- 1 cup Crazy Richard's Creamy Peanut Butter (no sugar/only ingredient is peanut)
- 1/2 cup swerve confectioners
- 1 egg
-
Preheat oven to 350F.
-
Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.
-
Using a mini cookie scoop, scoop out the dough and form into balls. Place them on a baking sheet lined with parchment paper. Smooth out using your hands.
-
Using a fork, make cross hatch marks, pressing down gently on each dough ball. Using a fork, make cross hatch marks, pressing down gently on each dough ball.
-
Bake for 10-12 minutes or until slightly golden. Allow to cool completely before serving, this is important! If you do not allow them to cool, they could crumble apart.
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