2cupsnatural peanut butterstirred to incorporate the oil
2largeeggs
1cupzero-calorie sweetenerlike Monkfruit with Erythritol or Swerve (or granulated sugar or coconut sugar if not on a keto diet)
2teaspoonpure vanilla extract
Instructions
Preheat oven to 350° F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine all ingredients with a spoon or an electric mixer. Stir until well blended.
Use a cookie scoop to form balls about 1 inch in diameter, or roll in your hands. Transfer the balls to the prepared baking sheets and space them apart evenly.
Use the tines of a fork to flatten the balls, creating a cross-hatch pattern.
Bake for 12 - 15 minutes or until cookies are golden brown. Remove from oven and let sit on the cookie sheet for 5 minutes or so. If you move them too soon, they will be too soft and will crumble. Once firm, transfer to a cooling rack to cool completely. Cookies will firm up as they cool.
Video
Notes
Add ½ cup chocolate chips or finely chopped nuts to the batter before rolling, if you'd like.