Sunday, May 5, 2013

Eat Smarter: Low Carb Peanut Butter Cookies

I love peanuts, peanut butter... whatever.  I am avoiding wheat at the moment and my craving for  cookie is hard to work out.  I found this recipe and it came out pretty good!  Not like a "regular" flour based peanut butter cookie, but pretty good as a substitute.

I didn't take photos of the mixing and measuring process but... well, it's pretty simple.  One caveat: I got mine from the grocery in the "grind it yourself aisle".  You don't want to use regular peanut butter because it has so much added stuff already, sugar, etc in it. 

Here's the scoop:

1 cup of freshly ground peanut butter
1 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda

Preheat oven to 350 degrees. Mix all ingredients together and roll into balls. Place on parchment paper lined cookie sheet, or as I always do, on a Silpat. 

Using a fork, press to make a cross-hatch design on the top of each ball.

Bake for 12 minutes, or until set. Remove and let cool on a wire rack.  

These aren't the same texture as the usual, but these are great on their own.

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