Low Carb Peanut Butter Cookies
Servings: 22 cookies
- ¾ cup peanut butter
- 1 large egg
- ⅓ cup Xylitol or Splenda (granulated sweeter)
- 1 tsp. banana extract
- ¼ tsp. baking powder
- 1 T. coconut oil (liquified)
- sugar-free preserves (optional)
Preheat oven to 350 Degrees F.
Add all the ingredients (except the preserves) in an electric mixer. Mix until thoroughly combined.
Using a small cookie scoop, scoop cookie dough, and place on parchment-lined cookie sheet. Score the top of the cookie dough with a fork. Bake for 15 minutes.
If using preserves, place scoops of dough on the cookie sheet, and make an indent in the center of the dough with your finger or thumb. Bake for 15 minutes. Once cool, fill the center of each cookie with 1 teaspoon jam.
Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Fiber: 1g | Sugar: 1g