Low carb peanut butter cookies

Ingredients:

• 8 oz. peanut butter salted
• 3 oz. (6 2/3 tbsp) erythritol
• 1 large egg
• 2 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt, optional

Instructions:

1. Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
2. Use a hand mixer to whip the peanut butter and sweetener until smooth.
3. Mix in the remaining ingredients until a soft dough is formed.
4. Roll the dough into 1-inch (2.5 cm) diameter balls and place on a baking sheet about 2-inches (about 4-5 cm) apart. Use your palm to press the balls into a ¼ inch (½ cm) thick round cookie. You can also drag a fork across the top to make a crisscross pattern.
5. Bake for 9 minutes or until browned.
6. Let cool for a few minutes and then use a spatula to transfer the cookies to a baking rack to cool and crisp up. The cookies will be soft when first out of the oven, so be sure to cool before eating.

Tip:

Store leftovers in the refrigerator for up to one week.