Growing up one of my favorite cookies were Peanut Butter Criss-Cross cookies that my mom would make us.
I’d help make the cookies and when it came time to make the criss-crosses — count me in! The criss-crosses made by dipping the fork in sugar each time so the dough wouldn’t stick to the fork was the best as a kid! You got to play with your food and the anticipation of those cookies coming out of the oven… oh boy! I get the same feeling now as an adult, only a different recipe.
This recipe is an excellent replacement for a years old traditional cookie in our family. Only now, you don’t dare dip that fork in sugar to make the criss-crosses, but I still get to play with my food and know the cookie that I will anticipate coming out of that oven isn’t going to make my body start spinning in circles to process all that sugar. lol
I don’t always add the chocolate chips to the top, but sometimes its a nice addition and makes the cookies look extra special.
Low Carb Peanut Butter Criss-Cross Cookie
Ingredients
- 1 cup Creamy Peanut Butter
- 1/2 cup Swerve Sweetner
- 1 Egg
- 1/4 cup Lilly's Chocolate Chips
Instructions
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Pre-heat oven to 350 degrees.
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In a small mixing bowl add the peanut butter, egg and the Swerve and combine well. Mixture will get thick.
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Spoon dough on to baking sheet using a tablespoon (rounded tablespoon) making approximately 16 cookies.
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Using a fork make criss crosses by pressing fork onto top of dough ball in one direction, and then the other. Do this for each cookie.
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Bake in a pre-heated oven at 350 degree for approximately 12-14 minutes.
Recipe Notes
Macro Totals are: 3C 7F 3.5P Net is 2g Carbs per cookie.
- Recipe from www.BreakfastWithAmy.com
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Recipe resources:
You may also be interested in my Blue Berry Cheesecake recipe here!
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