1 cup peanut butter See post for substitutions
2/3 cup granulated sweetener of choice
1 large egg * See below for eggless/vegan option
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or silicone mat cookie sheet.
In a large mixing bowl, combine all your ingredients and mix very well.
Form 12 balls of cookie dough and place on the lined pan. Press each cookie in a circular shape and press down with two forks. Bake cookies for 10-12 minutes, or until golden on the edges.
Remove from the oven and let cool completely. If desired, drizzle in chocolate and peanuts.
* For a vegan/eggless option, substitute this for ground chia seeds. Start with 3 tablespoons and add an extra tablespoon only if your batter is too thin.
To store. Store peanut butter cookies in a sealed container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can refrigerate them, and those will keep for up to 1 month.
To freeze. Place cookies in parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months.
To thaw. Allow cookies to thaw at room temperature or in the refrigerator overnight.
Serving: 1Cookie | Calories: 80kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Potassium: 4mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.5mg | NET CARBS: 2g