Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Mix Your Wet Ingredients - In a mixing bowl, combine the large egg, 1/2 cup of Lakanto Monkfruit Sweetener Golden, and 1/2 teaspoon of vanilla extract. Use a whisk or an electric mixer to mix until well combined.
Step 3: Add Peanut Butter and Water - Add 1 cup of Skippy Creamy No-Sugar Added Peanut Butter and 1 teaspoon of water to the mixture. Continue to mix until the ingredients are fully incorporated.
Step 4: Incorporate the Dry Ingredients - Sprinkle in the 1 teaspoon of baking powder and 1/2 teaspoon of sea salt. Gently fold these dry ingredients into the wet mixture until just combined.
Step 5: Add Chopped Peanuts (Optional) - If you’re using chopped peanuts, fold them into the dough now for that extra crunch.
Step 6: Scoop the Dough - Using a cookie scoop or a tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread while baking.
Step 7: Bake - Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the edges are golden brown. The center may look slightly underbaked; this is okay as they will firm up as they cool.
Step 8: Cool and Enjoy - Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Sugar-Free Peanut Butter Cookies with a glass of almond milk or your favorite beverage!
