In a large bowl, combine the peanut butter, sugar and egg. Using an electric mixer or spoon, mix to combine until smooth and creamy. Scoop and roll the dough into small balls (you should get about ...

Place the butter in a small bowl and put in the freezer for 10 minutes to cool back down to room temp. Sift together the flour, baking soda, and salt and set aside. Combine the butter and sugars ...

In a bowl, beat together butter and erythritol until light and fluffy, about 2 minutes. You can use an electric mixer or a spoon. Add almond flour, coconut flour, and vanilla; beat until combined.

1. Beat together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl (if using a hand mixer); beat on medium speed until light and fluffy, about 3 ...

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Unwrap dough, and place between 2 pieces of parchment paper. Roll out dough to about 1/4-inch thickness.

Scoop about 10 dough balls (1 1/2 tablespoons each) onto a parchment paper–lined baking sheet, spacing at least 2 inches apart. Generously sprinkle top of each dough ball with salt.