These are so easy to make and so delicious. Granted, they do have sugar in them, so they aren’t keto. But you could definitely replace the sugar with xylitol!

Grain-free, vegan PB cookies

Ingredients

• 2 cups (one 14 or 16 oz jar) of peanut butter or almond butter
• 2 cups of dark brown sugar (or one cup sugar and one cup erythritol to cut the sugar content in half)
• 2 vegan “eggs” (or regular chicken eggs if you don’t need it to be vegan)

Materials

• Hand mixer or stand mixer
• Mixing bowl (well, yeah)
• Cookie scoop
• Average, everyday fork
• Cookie sheet (I use air-bake ones) and parchment

Method

1. Preheat oven to 350°F.
2. Prepare and set aside your “eggs” if you’re going full vegan on this.
3. Beat your peanut butter and sugar together until it’s fluffy as you can get it (about 5 to 7 mins).
4. Mix eggs in thoroughly.
5. Use cookie scoop to scoop out dough onto parchment on cookie sheet with 1″ of space between. They don’t really spread out much, if at all.
6. Use the back of your fork to make a criss-cross design on top of each dough ball, pressing it down into the flat-ish shape of a cookie.
7. Bake for 12 minutes.
8. Allow to cool on the pan for about 10 minutes.
9. Enjoy!

Yield about 48 cookies

Nutrition per cookie with full sugar recipe:

• Kcal: 96
• Net Carbs: 10 g
• Fiber: 1 g
• Fat: 6 g
• Protein: 3 g