A low carb, gluten free version of the Christmas classic cookie.
Quantity
12
Quantity Unit
cookie
Prep Time (minutes)
10
Cook Time (minutes)
12
Ready In (minutes)
22
Ingredients
Amount
Measure
Ingredient
1/2
cup
Natural Peanut Butter
1/2
large
egg, beaten
1/2
teaspoon
vanilla extract
1/2
teaspoon
baking soda
Steps
Sequence
Step
1
Preheat oven to 350 F.
2
Combine the peanut butter and sweetener. Add the egg, vanilla, and baking soda.
3
Scoop cookies onto a parchment paper lined cookie sheet. Flatten the cookies using a fork to make the crisscross pattern (Each time you go to press down on the cookies to make the crisscross pattern, dip the fork in the granular sweetener first to help keep the fork from sticking to the dough).
4
Bake for 10-12 minutes or until golden brown.
5
Optional: top each cookie with a Hershey''''''''s Milk Chocolate Kiss, this will change the nutritional information to 90 calories and 5 carbs per cookie (23 calories and 3 carbs per kiss).
6
OR:
Top each cookie with 2 Ghiradelli 60% chips, this will change the nutritional information to 77 calories and 3 carbs (5 calories and 0.5 carbs per chip).
