Step 1

Preheat oven to 400F degrees.  Line a cookie sheet or sheetpan with parchment paper.

Step 2

In a medium mixing bowl, beat Peanut Butter, Eggs and Stevia with a hand mixer on low until creamy and well combined.

Step 3

Using a 2 tablespoon cookie scoop, drop even balls of dough onto the parchment.  The parchment does not need to be greased for these cookies.  Space the cookies about 1 inch apart.

Step 4

With a fork, gently press each cookie in two directions creating a grid from the tines.

Step 5

Bake at 400F for 10 minutes.  Then pull the cookies out and allow them to cool on a wire rack.

Step 6

*The chocolate topping is optional* Meanwhile, set up a double boiler by heating water on medium heat in a sauce pan and placing a glass bowl on top.  Make sure the bowl is large enough not to touch the water.

Step 7

Add the Chocolate Chips and Vegan Butter.  Whisk continuously until melted smooth and pourable.

Step 8

I like to pour the chocolate into a food prep bottle, but it can also be drizzled with a spoon if you prefer.  Do not place it in a piping bag.  Chocolate must be drizzled hot.

Step 9

Drizzle chocolate evenly over all of the cookies.  Once the cookies are cooled and the chocolate is dry, then enjoy!Low-Carb Peanut Butter Cookies can be frozen, refrigerated or left at room temperature.  They keep for several weeks.