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Preheat oven to 350f (180°c) and line a cookie tray with baking paper. Add the erythritol to a nutribullet or blender and blend until powdered. Preheat the oven to 350 degrees f. Grease a large baking sheet.
Preheat oven to 340°. In medium bowl combine carbalose flour, baking soda, baking powder, and salt. In another medium bowl cream butter, peanut butter, and sugars. Beat in egg & vanilla. Using a stand mixer or handheld mixer, cream together the butter and erythritol for about 1 minute on medium speed. Scrape down sides of the bowl as needed. Using a stand mixer or handheld mixer, cream together the butter and erythritol for about 1 minute on medium speed. Scrape down sides of the bowl as needed. Preheat oven to 350°f.
Preheat the oven to 350 degrees f. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a. Preheat oven to 340°. In medium bowl combine carbalose flour, baking soda, baking powder, and salt.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a. Preheat oven to 340°.
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Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a. Preheat oven to 340°. In medium bowl combine carbalose flour, baking soda, baking powder, and salt. In another medium bowl cream butter, peanut butter, and sugars. Beat in egg & vanilla.