Put all ingredients in a bowl and stir together with a fork until a dough forms.
Form a large ball and cut into 8 slices.
Make 2 dough balls from each slice (20 grams each) and put on a baking sheet lined with parchment paper.
Flatten each cookie dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern. Sprinkle with sea salt.
Bake for 8-10 minutes (I baked for 9). Remove from the oven and let cool completely before touching.
Net carbs: 1.4g per cookie. Makes 16 cookies. Cookie weight: 20 grams, diameter: 5 cm. For cookies with a soft centre, bake 8-10 minutes. For crunchy cookies, bake up to 12 minutes.Make sure the peanut butter is soft and runny and contains plenty of oils. Old, hard peanut butter is not suitable for this recipe.