Soft, crumbly peanut butter cookies with the classic fork-hatched top and a sprinkle of flaky salt. One bowl, one egg, no flour, and about twenty minutes from the first stir to the cooling rack.
- Time
- 24 min (10 prep + 14 cook)
- Servings
- 12
- Per serving
- 147 kcal
- Protein
- 6 g
Ingredients
- 1 cup lower sugar peanut butter, natural, no sugar added, well stirred
- 1 large egg, room temperature
- 1/3 cup erythritol, powdered
- 1 tsp vanilla extract
- 1/4 tsp salt, flaky if you have it, for the tops
Steps
- Heat the oven to 350°F and line a baking sheet with parchment.
- Stir the peanut butter, egg, erythritol and vanilla until a smooth dough forms.
- Roll into 12 balls, set them 2 inch apart and flatten each with a fork in a crisscross. Sprinkle with the salt.
- Bake 12–14 minutes, until the edges are golden and the centers still look soft.
- Cool on the sheet until completely cold, about 30 minutes, before moving them; they are too fragile to lift while warm. Keeps 4 days in an airtight tin; freezes 3 months.
Good to know
Why are mine crumbly?
Usually the peanut butter was thick from the bottom of the jar. Stir the oil back in first, and use a runny natural peanut butter. Do not add a second egg to fix it; the cookies turn hard and taste of egg.
Alternative
Per
- Calories
- 511
- Protein
- (15%)
- 20 g
- Fat
- (68%)
- 42 g
- Carbohydrates
- (17%)
- 27 g
- of which sugar
- 5 g
- Fiber
- 6 g
- Sodium
- 404 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1763 kcal goes into the pot and 368 g of ingredients comes out as about 345 g of food: 511 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.