Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step is crucial for achieving evenly baked cookies.
- In a medium mixing bowl, combine the natural unsweetened peanut butter, the large egg, and the vanilla extract. Whisk these ingredients together until they are well incorporated and smooth. The peanut butter should be creamy, and the egg fully blended.½ cup natural unsweetened peanut butter, 1 large egg, 1 teaspoon vanilla extract
- To the wet ingredients, add the finely ground almond flour, the sugar-free granulated sweetener (like erythritol), baking soda, and salt. Stir everything together until just combined. Be careful not to overmix at this stage, as it can affect the texture of the cookies. The dough will be slightly soft and sticky.1 ½ cups almond flour, finely ground, ¼ cup erythritol or your preferred sugar-free granulated sweetener, ½ teaspoon baking soda, ¼ teaspoon salt
- Using a tablespoon or a small cookie scoop, portion out the dough. Roll each portion into a ball. Place the cookie balls about 2 inches apart on the prepared baking sheet.
- Once you have placed all the cookie dough balls on the baking sheet, use a fork to gently press down on the top of each one, creating the traditional crisscross pattern. This not only adds a classic look but also helps the cookies bake more evenly.
- Place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft. The cookies will continue to firm up as they cool.
- Remove the baking sheet from the oven. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling period is essential for the cookies to reach their perfect chewy texture.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week. Freeze for up to 2-3 months.