Delicious low-carb peanut butter cookies, using creamy peanut butter, natural sweetener and topping with sugar-free chocolate and chopped peanuts.
Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone mat. Set aside.
In a large bowl add the peanut butter, eggs, sweetener, vanilla, and salt. Using a spatula stir everything well until all is combined and the dough is smooth.
Add the chopped peanuts and mix well.
Roll balls of dough. It’s about 1.5 tablespoons of dough per cookie. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Probably the dough will crack a little when you press your thumb into it. You just have to re-seal some cracks by simply smooth it out with your fingers. But know that it’s totally fine to have a few cracks.
Bake for about 15-20 minutes, until very lightly golden. Allow the cookies to cool completely before handling.
While the cookies are in the oven, melt the chocolate in the microwave.
In a microwave-safe bowl, melt ¾ cup chocolate chips. Heat for 1 minute. Remove from the microwave and stir. Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
To make chocolate-dipped cookies, dip half of cookie into the melted chocolate and let the excess run off. Sprinkle with peanuts, if desired.
cookies and brownies, dairy free, dessert, gluten-free, low-carb, vegetarian
Nutrition InformationAmount per serving (1/25) — Calories: 130, Fat: 10g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 89mg, Potassium: 4mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 1g, Protein: 5g