Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes Yield: 24 cookies
1 cup sugar-free smooth or creamy peanut butter
2 tsp stevia extract powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 large egg
1 tsp vanilla extract
1/2 cup sugar-free semisweet chocolate chips
1 tsp flaky sea salt
Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.
Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.