A Healthier Version of a Peanut Butter Cookie and who can say no to Chocolate
- 1 16-ounce jar smooth peanut butter ( get one that has no sugar added and the least amount of carbd
- 1 egg, lightly beaten
- 1/3 cup Sweetener of choice
- 1 teaspoon vanilla extract
- 18 squares (about 2 ounces) Lily’s Dark chocolate Bar chopped into pieces roughly the size of chocolate chips (about 4 pieces per square)
Preheat oven to 350° Fahrenheit. Line a large baking sheet with parchment paper.
If you are using a peanut butter that has oil on the top; Pour the oil off the top of the peanut butter into a bag or directly into the garbage can (do not pour it down the drain).
Combine all of the ingredients in a large mixing bowl. Mix well until everything is evenly distributed.
Use a soup spoon to drop 20 balls of dough onto the cookie sheet. Use the back of a fork to press the tops of the dough down to shape the cookies to be about 1/3-inch thick and if you desire you can make a criss-cross pattern on the tops or just leave them as they are. Bake 12-14 minutes. Remove from oven and transfer to a wire rack to cool. Store in an air-tight container for several days.