Description
These fiber-boosted, flourless peanut butter cookies studded with chocolate chips come together in just one bowl.
Ingredients
Scale
Core Cookie Ingredients
- 225 g approx. 14 tbsp crunchy peanut butter (100% peanuts, unsweetened)
- 1 large egg (room temperature)
- 100 g approx. 1/2 cup granulated allulose or monk fruit/erythritol blend
- 1/4 tsp sea salt
Flavor & Mix-ins
- 2 tbsp ground flaxseed
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/3 cup approx. 50g sugar-free chocolate chips (e.g., stevia-sweetened)
Instructions
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a single large bowl, add the egg, granulated sweetener, and vanilla extract. Whisk vigorously for 30 seconds until slightly pale and combined.
- Add the crunchy peanut butter, ground flaxseed, cinnamon, and sea salt to the bowl. Use a spatula to fold and mix everything together until a cohesive, stiff dough forms.
- Gently fold in the sugar-free chocolate chips.
- Scoop small portions of dough (about 1 tablespoon each) and roll them into 24 uniform balls. Place them on the prepared baking sheet, leaving about 2 inches (5 cm) of space between them.
- Using the back of a fork dipped in water (to prevent sticking), gently press down on each ball to flatten it, then press again in the opposite direction to create a classic criss-cross pattern.
- Bake for 9-11 minutes. The cookies will be very soft with golden edges and a slightly underdone, soft center.
- Allow the cookies to cool on the baking sheet for at least 10 minutes to firm up completely before transferring them to a wire rack,Store completely cooled cookies in an airtight container.
Notes
Nutrition Facts per Serving: Calories: 70 kcal | Total Fat: 5.7 g (Saturated Fat: 1.4 g) | Sodium: 30 mg | Total Carbs: 7.5 g (Fiber: 1.4 g, Sugar Alcohols: 4.7 g, Sugars: 0.5 g, Net Carbs: 1.4 g) | Protein: 2.9 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 72