Even if you aren’t following a low carb diet, these cookies are a nice way to cure sweets cravings without sugar. Because, I don’t know about you, but I could always cut back on sugar a little.
- 1 cup smooth or creamy peanut butter (no sugar added)
- 2 teaspoons stevia extract powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sugar-free dairy-free chocolate chips or chopped chocolate (We like Enjoy Life)
- 1 teaspoon flaky sea salt
- Set oven racks in the upper- and lower-third positions. Preheat your oven to 350°F, and line two cookie sheets with parchment paper.
- In a medium bowl, beat the peanut butter, stevia, baking soda, and salt with a hand mixer until well combined, about 1 minute. Reduce the speed to low, add the egg and vanilla extract, and beat until combined.
- Shape the dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on your prepared cookie sheets. Using a fork, gently flatten each ball, creating crisscross pattern.
- Bake the cookies, rotating the sheets from top to bottom and back to front halfway through, until the edges begin to brown and the cookies are set, about 7 to 9 minutes. The cookies should not be browned.
- Let the cookies cool for 10 minutes on the cookie sheets then carefully transfer to cooling rack to cool completely.
- Melt the chocolate chips in a small microwave-safe bowl in the microwave on high in 20-second increments, about 1 minute.
- Dip a fork into the chocolate and drizzle it over the cookies. Sprinkle with the sea salt.