Preheat your oven to 325 and line two baking sheets with parchment paper.
In a medium to large bowl, blend together the peanut butter with the sugar alternative. Then stir int the baking soda, vanilla extract and the egg. Follow this by folding in the chocolate chips.
Use a scoop or tablespoon to drop the cookie dough onto the prepped baking sheets. Be sure to leave room between cookies for them to spread. Dust with the Kosher Salt. Bake your cookies for 12-14 minutes or until done.
Recipe Notes
Nutritional Information is only an estimate and can vary especially with ingredients that are used.As mentioned, you can find sugar free peanut butter online.
I also have a recipe for how you can make your own sugar free peanut butter here. I also mentioned that you do not have to use peanut butter specifically in this recipe. Almond butter will work in this recipe. Most any other nut butter should work as well, as long as it is made from nuts of course.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!