IT”S NATIONAL Peanut Butter Lovers’ Day, and I’ve got a really special treat for you! When I started this low-carb lifestyle, I thought I’d have to give up all my favorite things, like peanut butter cookies. After all, they’re full of sugar and flour—pure carbohydrates!
Then I discovered the antidote to my doldrums—a peanut butter cookie recipe that was all protein and a little artificial sugar, but no carbs. And they taste great!
It’s super simple. In fact, there’s hardly enough content to make a blog post. So I’m including pictures of the yummy things…and a few words so you can make your own. It takes about 15 minutes total, including baking.
Here’s what you do.
Preheat your oven to 350°.
Put one cup of peanut butter in a bowl (I used peanut butter made right at the grocery store, so there’s no added sugar or anything except peanuts, but you can use store-bought peanut butter. Just watch the sugar content. You really just want peanuts and maybe a little salt. Don’t use the kind you have to stir up, though. You want fresh made or blended.)
Add a beaten egg and a cup of artificial sweetener (I use sucralose, but you can use the sweetener of choice).
Beat together well and then roll into small balls and place 1″ apart on a greased cookie sheet (I used a silicone baking sheet, but you can also use parchment paper, too).
Press in a cross-hatch pattern with a fork, and pop them in the oven for 10 minutes.
Remove to a wire rack to cool.
That’s it! They’re really yummy and low-carb. You can even eat them on Atkins Level One!