Buttery, crumbly sugar-free mini cookies made with nut butter and crunchy toffee pieces. Low-carb, gluten-free, and irresistible.

Scale

¾ cup natural peanut butter or almond butter

½ cup monk fruit sweetener

1 large egg

1 tsp vanilla extract

Pinch of salt

¼ cup sugar-free toffee pieces, finely chopped

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1. Preheat oven to 350°F.

2. Mix nut butter and sweetener.

3. Add egg, vanilla, and salt.

4. Fold in toffee pieces.

5. Scoop mini cookies and flatten slightly.

6. Bake 8–10 minutes until golden.

7. Cool completely before serving.

Cookies firm up as they cool.

Use runny natural nut butter for best texture.