In the fall, I get a hankering to bake, bake, bake!
Since I try to live the low carb lifestyle, that limits my baked goods choices. When I want to bake cookies, this easy recipe always comes to mind.
I found this recipe several years ago in my Aunt Mary’s little recipe box. Last night when I baked these little gems, I subbed Splenda for the sugar. I have written the recipe here as it is on her recipe card and added my own tweaks.
Magic Peanut Butter Cookies
1 cup creamy peanut butter (I prefer all natural peanut butter)
1 tsp vanilla, optional
1/2 tsp baking soda
1/4 tsp baking powder (aluminum free)
Mix the peanut butter and sugar well. Add the egg. Mix well. (As the egg is added to the peanut butter mixture, it causes the mixture to have a cookie dough texture.)
Drop by rounded spoonfuls on baking sheet. Using a fork, press the cookies down to give them that classic peanut butter cookie look. Bake at 350º for 8-10 minutes. Do not overcook.
Cool and enjoy!
*UPDATE: I added 1/2 tsp baking soda and 1/4 tsp baking powder to this recipe and the crumbly factor was much better. This addition has been added to the recipe above.
If you can make 30 small cookies, using natural creamy peanut butter and granulated Splenda or granulated no calorie sweetener, then the nutritional info is as follows:
Serving size- 3 small cookies –Cal – 152, Carbs 5 (fiber is 2, so net carbs is 3)
*The main source of carbs is the peanut butter.