• Prep Time: 25 minutes
  • Cooking Time: 12 minutes
  • Serves: 18

Low Carb Peanut Butter Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup creamy peanut butter (any brand will do)
  • 1/2 cup Splenda
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • Sea salt


Preheat your oven to 350 degrees F.
In a medium-sized bowl, mix the peanut butter, Splenda, vanilla extract, and egg until they’re well combined and the mixture starts to look like dough.
Line a cookie sheet with foil (preferably nonstick). Use a tablespoon to scoop out 1-inch balls of the peanut butter mixture onto the cookie sheet, spaced about an inch apart. Use a fork to flatten each ball of dough and to create the classic grid pattern found on a lot of peanut butter cookies. Sprinkle the cookies with a little bit of sea salt (but not too much).
Bake the cookies for about 10-12 minutes, or until they start to turn a nice golden brown color around the edges. When done, take the cookies out of the oven and let them rest for a few minutes before eating.

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