Ingredients

1/2 cup peanut butter powder (I use Fit PB brand)

1.5 cups almond flour (I use Trader Joe's brand)

1/2 cup whey protein (I use Jarrow brand)

1/4 tsp sea salt

1/4 tsp baking soda

2 eggs

1/2 cup ghee, room temperature

1 tbsp vanilla extract

1/4 cup granulated erythritol (I use Swerve, but feel free to use your granulated sweetener of choice)

3/4 cup 100% cocoa, roughly chopped (I use the Montezuma brand)- you can also use dark chocolate chips

Directions

1.  Whisk the peanut butter powder, almond flour, whey protein, sea salt, and baking soda together in a large bowl.  Break up any clumps and continue whisking until the dry ingredients look uniform.

2.  In a separate bowl, whisk the eggs, ghee, vanilla extract, and sugar substitute together until it looks uniform and smooth.

3.  Add the dry ingredients to the egg mix, and mix until the batter comes together and there are no pockets of dry ingredients.  Mix in the chocolate.

4.  Cover and refrigerate the cookie dough for at least 1 hour.  The balls are easier to roll from cold cookie dough.  (Note: At this point, freeze any extra cookie dough balls that you do not intend to bake the same day.)

5.  Preheat the oven to 325 F.  Roll a heaping tablespoon of cold cookie dough into a ball.  Flatten it slightly and place it in a single layer on a parchment or Silpat lined cookie sheet.  You can place the cookies fairly close together since they do not expand much when they bake.

6.  Bake for 12-15 minutes, until the edges look golden brown.  If you are baking cookie dough balls from frozen, then add 2-3 minutes.  Let the cookies cool completely on the cookie sheet before transferring to an airtight container.