Summary: I’ve used this recipe on a multitude of occasions for our Saturday store mornings. Even though these cookies are a tad crumbly, they are packed with savory peanut flavor. Furthermore, they are sugar-free and able to fit into a ketogenic diet. This recipe makes about 30 cookies.

 

Ingredients:

• 1 jar Crazy Richard’s chunky peanut butter*

• 2 eggs

• 1 egg yolk

• 2 tsp vanilla extract

• ½ cup Splenda or monk fruit sweetener

• ½ to 1 tsp kosher salt (To taste. I like mine salty.)

• (optional) a little more kosher salt for sprinkling

 

*I use this brand of peanut butter because it has no added salt or sugar.

 

Directions:

1. Preheat oven to 350 F.

2. Combine all ingredients in a bowl until the dough is a cohesive mass.

3. Using a tablespoon measure, scoop out balls of dough onto a foil-lined cookie sheet.

4. Roll the balls into spheres, and then use a fork to create a crosshatch patter on each.

5. Place the tray in the preheated oven for 8 minutes

6. (Optional) Sprinkle a little more salt on top of the cookies as a delectable garnish.

7. Cool for 3 minutes and then move the cookies onto a rack to cool the rest of the way.

8. Enjoy the delicious cookies.