In a large mixing bowl, stir all of the ingredients together with a wooden spoon until combined and smooth. Scoop 1.5 tablespoons of dough balls onto the cookie sheet. (I use my medium sized cookie scoop.) Using a fork, lightly press a criss-cross pattern on top of each dough ball.
Bake 10 to 12 minutes, until just golden. Remove from the oven and let rest on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes for keto cookies:
Use natural sugar-free peanut butter.
Instead of 1 cup of sugar, use 1/2 cup natural keto sweetener.
Read your vanilla extract label to ensure there is no added sugar. You can omit the vanilla, it's optional but adds flavor.
Try adding 1 or 2 tablespoons of almond flour for added texture.
Nutrition information is an estimate only for non-keto recipe.