And just like that… it’s December! Nothing gets you ready for winter weather and the holidays like a tray of freshly baked cookies, am I right? Regardless of the diet you follow or food allergies or intolerances you may have, you deserve a splurge once in a while!
These cookies are gluten-free, dairy-free, and low-carb. If you are not following a low-carb diet, feel free to swap out the sugar-free sweetener with the suggested sweeteners in the recipe.
Note: I’ve also made these before with 1/4 tsp. of baking soda. I prefer making them without, but you are welcome to add them if you want a slightly fluffier cookie.
I hope you enjoy this recipe! Now if you’ll excuse me, I may just munch on these while I decorate my little Christmas tree..
Peanut Butter Cookies with Chocolate Drizzle
- Preheat oven to 350 degrees F. In a mixing bowl, mix peanut butter and sweetener with a spoon until well combined.
- Add vanilla extract and mix until combined. Taste and add additional sweetener, if desired.
- In a separate small bowl, beat the egg with a fork or small whisk and then add it to the mixing bowl with the peanut butter, sweetener, and vanilla extract. Mix until the batter is well blended.
- On a parchment covered sheet pan, spoon batter out to make 12-14 cookies. Flatten cookies slightly and leave 1-2 inches of space between each cookie. They won’t puff out or spread out very much since they don’t have baking soda.
- Bake for 10 minutes and check cookies. The edges and underside of the cookie should be slightly golden. If not, bake for another 2 minutes.
- Remove sheet from oven and let cookies cool for at least 10-15 minutes.
- In a small microwave-safe bowl, melt chocolate in 20 second increments, stirring in between. Alternatively, melt chocolate in the oven in an oven-safe bowl or over a double-boiler.
- Mix in peanut butter and vanilla. Add sweetener to taste and mix until well combined.
- Drizzle should be in a fairly liquid state and easy to be drizzled with a spoon in desired patterns on the cookies.
- Place tray of cookies in the fridge for 10-15 minutes to allow chocolate to harden. Plate cookies and eat!