Ingredients
1
cup no-sugar-added creamy peanut butter spread
1/2
cup granular sugar replacement made with erythritol
1
teaspoon baking soda
1
egg
2
tablespoons chia seed
2
tablespoons no-sugar-added, stevia-sweetened dark chocolate baking chips
2
tablespoons chopped cocktail peanuts
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir peanut butter, sugar replacement, baking soda and egg until blended. Stir in chia seed, baking chips and peanuts.
Shape into 22 (1 1/4-inch) balls. On lined cookie sheets, place balls 2 inches apart. While gently holding ball, carefully flatten each in crisscross pattern with fork.
Bake 8 to 10 minutes or until edges are set. Cool completely on cookie sheets, about 30 minutes. Remove from cookie sheets to cooling rack. Store covered in airtight container.
