• 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.

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Posts:

Cucumbers With A Bang

his healthy Cucumbers with a BANG! is my new favorite afternoon snack. It is so easy to make and tastes delicious. Cucumber’s increase your energy

Read More »

Bowl of Egg Roll

Bowl of Egg Roll 😍😍 Ingredients • 1 pound ground beef or ground pork, cooked and drained of any fat 1 tbsp rice vinegar •

Read More »