Preheat oven to 350. Line a large cookie sheet with parchment paper.
Stir the first four ingredients together in a large mixing bowl until well combined. Mix in the chocolate chips. Form into 12 cookies.
Bake for 12 minutes or until the cookies start getting golden brown.
Wait several minutes before moving the cookies off the tray when pulled out from the oven. They need around 15-20 minutes to cool off and set.
After that, place the cookies on a cooling rack for a few hours before storing.
Notes
Nutrition: This recipe makes 12 cookies. The nutrition facts are for 1 cookie. There are 3.2 NET carbs per serving.Substitutions: You can swap the creamy peanut butter for crunchy peanut butter. To Store: After the peanut butter cookies have cooled and set up, place them in a food container that is airtight. Store in the fridge for up to a week or at room temperature away from steam, heat, and sunlight for 4-5 days. To Freeze: Place the cookies on a baking sheet and place the pan in the freezer. Let them set for 1-2 hours or until they are frozen. Take them off the cookie sheet and place them in a freezer bag or container. Alternatively, you can freeze them right in a freezer-safe container as long as you divide the layers with parchment paper. They will last up to 3 months in the freezer.