½ cup all-natural crunchy or smooth peanut butter (we like Teddy’s brand)
¼ cup butter, softened
½ cup whole milk Greek yogurt
½ cup cream cheese, softened
2/3 cup monk fruit sweetener (Stevia or Xylitol can also be used)
2 teaspoons vanilla extract
1 whole egg
2 cups of our Low Carb Baking Flour
½ teaspoon salt
1 tablespoon baking powder
Sea salt for tops, optional but highly recommended
Preheat oven to 350 degrees F and place oven rack in top most position.
Line two cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment, beat peanut butter, softened butter, yogurt and softened cream cheese until smooth, about two minutes.
Add the sweetener and vanilla and mix to combine, scrape bowl and mix again.
With mixer running, add the egg and mix to combine.
In a medium bowl mix Low Carb Baking Flour, salt and baking powder then add half to the mixer.
Mix to combine then mix in the rest of the dry. Scrape bowl and mix again.
Using a one-ounce scoop, scoop out 24 portions, roll each into a ball and place 12 on each pan.
Press to a half inch thick, make crisscross fork marks on each cookie and sprinkle on a little optional sea salt.
Bake one pan at a time for 15 minutes. Once out of the oven, slide off onto a rack to cool and enjoy warm or store in an air tight container.
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