{Recipe Files}:Low Sugar, Low Carb Peanut Butter Cookies

Several of you were interested in the low sugar, low carb peanut butter cookies that I posted about yesterday, so I wanted to share the recipe with you.

These aren't ooey gooey pb cookies, but they do hit the spot when you're craving a cookie, and when you're dealing with gestational diabetes on Easter, trust me, you crave cookies!

I found the original recipe here, but adapted it a bit.

What You Need:

~1 large egg

~1 cup creamy natural peanut butter (I used Jif's Natural pb which I eat normally)

~1/2 C Splenda (or other sweetener. I used Truvia)*

~1 tsp baking powder (I used flour because I was out of baking powder)

~1/2 tsp vanilla (optional...I did this)

~1 tsp water

*the original recipe called for a cup of Splenda which seemed ridiculously high to me so I did 1/2 C and I think they came out well. If you want super sweet cookies, go with the 1 cup.

What You Do:

1. Preheat the oven to 350F. 

2. In a mixing bowl, add in all of the ingredients and mix together well. I used a hand mixer and it went pretty quickly. The mixture may be a little dry--mine was fine though.

3. Using a baking sheet that's lined (I used my baking mat), scoop a heaping teaspoon and place on the baking mat.

4. Spray a fork with non-stick spray (so the fork doesn't get stuck in the cookies) and then press into each cookie to make it look like classic peanut butter cookies.

5. Bake for 15-20 minutes until the cookies are firm and slightly browned. Mine took 20 minutes and were browning so I took them out. They weren't firm, but after sitting there for a bit, they firmed up a bit (not crunchy but not super crumbly).

Your house will literally smell like these cookies for up to 4 hours afterwards which will just make you want to eat them all haha. 

MG enjoyed these, and they definitely have hit the spot for me when I get a craving for something sorta sweet. Of course, they'd be extra delicious dipped in chocolate, but that will have to wait until post-baby for me :)

Hopefully you like them if you make them yourself! And if you're not worried about sugar, make them with regular sugar!