These Low Carb Peanut Butter Cookies saved my diet this week. Yup, I'm on a diet. Again. Winter has melted away, but my 'winter coat' has not. 🙂
My husband, Tracy, and I have buddied-up for a healthy lower carb regimen. We have eschewed all white flour and regular sugars and anything deemed too 'starchy'. We are walking together and I toss in a bit of yoga which I adore. We have a good many places and people to meet with as we travel for business this coming year and we want to be healthy for it.
Being healthy makes travel for business so much easier. Come to think of it, it makes everything easier. So I hope you will forgive me if I put my usual baked goodies on hold until I'm back into my summer wardrobe and feeling strong.
However it doesn't mean that I'm not in the kitchen. I'm cooking constantly... from scratch. I tell Tracy that "I am cooking like a farm-wife". So I am going to have a lot of recipes to share. And of course, I will keep my hands busy, typing, crocheting, knitting, sewing, painting, crafting and sharing all of it with you.
These Low Carb Peanut Butter Cookies have made it easier in this first week of my diet to give up the usual baked goodies. I developed it by reverse engineering a regular recipe and used a bit of coconut flour. It took some experimentation but this version is the best. They are lightly crisp on the outside and dense/moist on the inside. At 69 calories and under 5 carbs each, they have almost 3 grams of fiber. So If you subtract fiber, it leaves just 2 carbs a cookie. Yay! My sweet tooth finds them satisfying. Such a relief. Oh! Did I mention they are gluten free? Enjoy!
Best Low Carb Peanut Butter Cookie
Crispy, dense and satisfying, a low carb peanut butter cookie. Subtract the fiber and they are almost 2 carbs each.
Author: Laura Hickman
Recipe type: Dessert
Serves: 24 cookies
- ⅓ cup coconut flour
- 1 cup granulated Splenda
- 1 cup peanut butter (creamy or crunchy, you choose)
- 3 eggs
- ¼ tsp salt
- 1 tsp. vanilla extract
- Heat oven to 350 degrees
- Prepare baking sheet with baking parchment or cooking spray.
- Mix all ingredient in mixer until well combined and dough has formed.
- Using a tablespoon measure, make balls of dough and place balls on pan. (They don't need to be far apart, they don’t puff up.)
- Flatten cookies slightly making a crisscross mark on cookie with a fork.
- Bake for 15-17 minutes till edges are golden brown.
Serving size: 1 cookie Calories: 69 Fat: 5.0 Carbohydrates: 4.6 Sodium: 60 Fiber: 2.8 Protein: 2.9