Summertime is almost here, and if you're trying to watch what you eat, but still crave sweet treats, this low carb cookie recipe is just for you! There are lots of reasons to watch your carb intake, and for me, it's for overall health and wellness, as well as weight management. Weight gain has been an unwelcome side effect of my SSRI, and being home through these past almost three months has not helped much with that. I know that a combination of cardio/core strengthening and toning exercise and low carb cooking help me get back to a weight that I am comfortable with- quickly.

Sweets are my weakness, and sugar has lots of carbs. I crave sweets in the evenings, which is why I knew I had to find a low carb cookie that I actually liked. Otherwise, I would sabotage myself by eating sweets at night, after a great day of staying on track with low carb eating.

Peanut butter is naturally low in carbs, so it's a great choice for a cookie, if you don't have nut allergies. This low carb cookie recipe uses NO FLOUR of any kind.

Low Carb Peanut Butter Chocolate Chip Cookies

1 Cup All Natural Peanut Butter (I use low sodium PB)

2 TBSP Truvia OR 1/2 Cup Stevia

1 Egg

2 TBSP Dark Chocolate Chips

1 tsp vanilla extract

Preheat oven to 350 degrees.

In a mixing bowl, combine peanut butter, egg, sweetener, and vanilla.

Mix until incorporated evenly, and until mixture becomes dough-like.

Fold in chocolate chips.

Using a cookie scoop or TBSP, measure cookie dough and roll into balls. Place on sheet pan. These will not spread much, so no need to place super far apart.

Dip the prongs of a fork into a small amount of the sweetener (Truvia or Stevia/Splenda).

Push the cookie dough down and make a cris-cross pattern on top of the cookies.

Bake cookies for 10 minutes.