Peanut butter cookies
Soft peanut butter cookies from peanut butter, one egg and erythritol.
- Hands-on
- 10 min
- Total time
27 min, show breakdown
- Prep 10 min
- Cook 12 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 3
- Cost/serving
- $0.57
Per serving
- Calories
- 208
- Protein
- 9.6 g
- Fiber
- 1.9 g
- Net carbs
- 4.4 g
- Fat
- 17 g
High in (% Daily Value per serving): Niacin (B3) 26%, Vitamin E 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, dairy-free, gluten-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
8 tbsp peanut butter (128 g), natural, stirred well
Same amount as: 120 mL.
¼ cup erythritol (48 g)
Same amount as: 60 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
- salt, to taste, flaky, for the tops
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Makes 8 cookies. Double for a full sheet pan. Keeps 5 days in a closed tin.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (56 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 208 | ||
| Total fat | 17 g | 22% | |
| Saturated fat | 3.7 g | 18% | |
| Cholesterol | 46 mg | 16% | |
| Sodium | 193 mg | 8% | |
| Total carbohydrate | 18 g | 7% | |
| Dietary fiber | 1.9 g | 7% | |
| Total sugars | 3 g | ||
| Net carbs† | 4.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.25 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.78 mg | 4% | |
| Potassium | 225 mg | 5% | |
| Vitamin A | 20 mcg | 2% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 3 mg | 20% | |
| Vitamin K | 0.13 mcg | 0% | |
| Thiamin (B1) | 0.05 mg | 4% | |
| Riboflavin (B2) | 0.12 mg | 9% | |
| Niacin (B3) | 4.2 mg | 26% | |
| Vitamin B6 | 0.16 mg | 10% | |
| Folate | 22 mcg | 5% | |
| Vitamin B12 | 0.11 mcg | 5% | |
| Magnesium | 55 mg | 13% | |
| Zinc | 1.1 mg | 10% | |
| Selenium | 5.1 mcg | 9% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 175 °C / 350 °F. Line the sheet pan with baking paper.
In a bowl, stir the peanut butter, erythritol and egg with a fork.
Done looks like: A thick, even dough with no streaks of egg. Roll into 8 balls. Space them on the pan and press each flat with a fork, then again the other way to make a cross.
Sprinkle a few grains of salt on each. Bake 10–12 minutes.
Done looks like: Edges just golden. Middles look soft and a little underdone. Cool 10 minutes on the pan before moving them. They firm up as they cool.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Cookies spread into one sheet | Oil on top of the jar not stirred in, or a warm kitchen. | Stir the jar well. Chill the dough 15 minutes before rolling. |
| Crumble when lifted | Moved while hot. | Let them cool on the pan the full 10 minutes. |
| Dry and sandy | Baked too long. | Take them out while the middles still look soft. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 10 min, total 27 min. | 208 kcal 9.6 g protein 1.9 g fiber 4.4 g net carbs 17 g fat |
| Nut-free | Sunflower butter instead of peanut butter. Hands-on 10 min, total 27 min. | 218 kcal 7.1 g protein 1.8 g fiber 5.7 g net carbs 19 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Bake until the cookies are set at the edges; the egg is fully cooked.