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3-Ingredient Sugar-Free Chocolate Chip Cookies
Ingredients
- 1 cup Smooth Peanut Butter (ensure it is the “no sugar added” variety)
- 1 large Egg
- 1/2 cup Sugar-free Chocolate Chips (or dark chocolate chunks)
- Optional: 1/4 cup Erythritol or Stevia blend (if you prefer a much sweeter cookie)
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Base: In a medium mixing bowl, combine the smooth peanut butter and the egg. If you are using an extra sweetener, add it now. Stir with a spatula until the mixture becomes a thick, cohesive dough.
- Add the Chocolate: Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Shape: Using a tablespoon or a small cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between them.
- Flatten: These cookies do not spread much on their own. Use the back of a spoon or your palm to gently press down on each ball to reach your desired thickness.
- Bake: Bake for 8 to 10 minutes. The edges should be just slightly golden, but the centers will still look very soft. Do not overbake, as they will continue to firm up as they cool.
- Cooling (Important): Let the cookies sit on the hot baking sheet for at least 10 minutes before moving them. Because there is no flour, they need this time to set their structure.
- Serve: Enjoy these warm or store them in an airtight container for up to 5 days.
