For the Cookies

1 cup natural unsweetened peanut butter

1 large egg (room temperature)

1/2 cup granulated low-carb sweetener (monk fruit, erythritol blend, or preferred alternative)

2 tablespoons superfine blanched almond flour

Optional Flavor Enhancers

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1/2 teaspoon ground cinnamon

For the Chocolate Center

15 sugar-free chocolate wafers
or

1/2 cup sugar-free or dairy-free chocolate chips

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, combine peanut butter, egg, sweetener, and vanilla until smooth.
Add dry ingredients: Stir in almond flour, salt, and cinnamon until a soft dough forms.
Shape cookies: Scoop about 1½ tablespoons of dough and roll into balls. Roll in additional sweetener if desired.
Create indent: Place dough balls on baking sheet and gently press a small indent in the center using your thumb or spoon.
Bake: Bake for 9–10 minutes until bottoms are lightly golden.
Add chocolate: Allow cookies to cool for 2 minutes, then press chocolate into the center.
Cool completely before serving so the cookies firm up and chocolate sets

Use natural peanut butter without added sugar for best results.
Cookies may look soft when removed from the oven but will firm up while cooling.
For thicker cookies, chill the dough for 15 minutes before baking.
Store in an airtight container to maintain freshness.
You can double the recipe and freeze half for later use.