- 1 large egg
- 1 cup prepared PB2 (Or traditional peanut butter)
- 1 teaspoon honey
- 1/3 cup Erythrol
- 1 teaspoon baking soda
- 3 Tablespoons unsweetened cocoa powder (Dutch-process may be used)
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped walnuts, optional
- Preheat oven to 350 degrees Farenheit and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, beat the egg. Add the peanut butter, Erythritol, baking soda, cocoa powder, and vanilla. Mix everything together very well, then if desired, fold in the walnuts until combined.
- Scoop the dough, about 1 ounce (2 Tablespoons) each, onto prepared baking sheet. Place 6-7 cookies onto each baking sheet, leaving space for spreading. Gently press down on the dough mounds with the back of a spoon to slightly flatten.
- Bake for 8 to 10 minutes for chewy, brownie-like cookies and up to 12 minutes for crispy cookies. Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
- Cookies stay fresh when well-covered at room temperature for up to 7 days, and freeze well, up to 3 months.
NotesIf you don’t mind the extra calories and fat, you can use traditional creamy peanut butter and granulated white sugar in equal amounts to what is listed in the ingredients.