Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner’s low-carb sweetener, you can skip this step.
Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
Bake the cookies for 12-15 minutes.
Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
This recipe is for 12 cookies.Make sure you let these cookies cool completely. Because they are made without flour, the cooling process is important for them to firm up.To add chocolate, you can mix sugar-free chocolate chips into the batter or dip the cookies (once cooled) into melted sugar-free chocolate.You can use crunchy peanut butter to add a nutty texture.The peanut butter can be substituted with any nut butter, but keep in mind that peanut butter will add the most taste.You can store these cookies in an airtight container in the refrigerator for up to a week or in the freezer for several months.