Peanut butter cookies
A source of protein and healthy fats, this cookie has a low glycemic index thanks to erythritol, making it an excellent option for maintaining stable blood sugar levels. Vanilla adds aroma and flavor, making the dessert not only healthy but also enjoyable to indulge in.
Preheat the oven to 175 °C.
In a deep bowl, beat 1 egg with a mixer. Then add peanut butter (260 g) and mix thoroughly until the mixture is smooth.
Next, add sea salt (1/4 tsp), baking powder (1 tsp), vanilla extract (1/2 tsp), and water (3 tbsp), mixing again until a uniform consistency is achieved.
Gradually add 200 g of erythritol, continuing to beat the mixture.
When the dough becomes very thick, switch to hand kneading to achieve a homogeneous texture.
Form small balls of dough with a diameter of 2-3 cm and place them on a baking sheet lined with parchment paper or a silicone mat, leaving a distance of 5 cm between them.
Gently press each ball with a fork to create a characteristic pattern, making the cookies about half a centimeter thick.
Place the baking sheet in the preheated oven and bake the cookies for 13-15 minutes.
After baking, let the cookies cool slightly before removing them from the baking sheet.
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