These are very good peanut butter cookies. I recommend making them bite size as they are quite crumbly. If you use a 1 Tbsp cookie scoop, they are ~2 net carbs a cookie.
Ingredients
- 2 cups peanut butter
- ½ cup Splenda
- ¼ cup xylitol or erythritol
- 2 egg
- 2 tsp vanilla
- 3.5 oz dark chocolate, rough chopped (optional)
Method
- Preheat oven to 350°F.
- Mix all ingredients in a small bowl.
- Drop by rounded teaspoons (or smaller) onto a cookie sheet. Cross hatch with a wet fork until even thickness.
- Bake at 350°F for 12 minutes or until set.
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