Ingredients:

  • 1 cup (250g) natural creamy peanut butter (no added sugar)
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (50g) super-fine blanched almond flour
  • 1/2 cup (96g) granulated erythritol
  • 1/2 tsp (2.5g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 cup (40g) sugar-free dark chocolate chips

Instructions:

  1. Cream the peanut butter and granulated erythritol together in a large mixing bowl for approximately 2 minutes until the mixture appears paler and aerated.
  2. Add the room temperature egg and vanilla extract to the mixture. Beat with an electric hand mixer until the emulsion is completely smooth and no oil separation is visible.
  3. In a separate small bowl, whisk together the almond flour, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture until a thick, tacky dough forms.
  4. Fold in the sugar-free dark chocolate chips if using. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
  5. Use a fork to press a cross-hatch pattern into each ball, flattening the cookies to about 1/2-inch thickness to allow for even steam release.
  6. Bake at 350°F (175°C) for 10–12 minutes until the edges are firm and bronzed. The centers will remain soft.
  7. Allow the cookies to cool on the baking sheet for at least 15 minutes to allow the fats to solidify and the sweetener to crystallize for the final chewy texture.