Low Carb Peanut Butter Cookies
Crave those peanut butter cookies? Here's a great low carb version of this classic cookie. Satisfy your sweet tooth without the guilt.
Equipment
- mixer
- cookie sheet
- parchment paper or baking mat
Ingredients
- 1½ cups All Natural Smooth Peanut Butter almond butter works great too
- 1½ cups Splenda other low carb sugar substitutes for baking will work also
- 1 egg
Instructions
- Preheat your oven to 350°F. Prep a cookie sheet with parchment paper.
- In a mixer bowl, add the peanut butter, Splenda, and an egg. Mix on a low speed until combined. You can use a stand mixer or an electric mixer (hand).
- Use a spoon to scoop a spoonful into your hand and roll into a ball. Sprinkle a little Splenda on top of the peanut butter cookie ball and then use a fork to press the cookie down.
- Repeat until all the cookies are the baking sheet. The cookies don't spread much, so you can fit them on to 1 or 2 baking sheets.
- Place into a preheated oven and bake for 10-13 minutes.
- Let the cookies cool on the baking sheet.
Notes
Store leftovers in an airtight container at room temperature or you can keep them in your refrigerator if you prefer them chilled.
They can be stored for up to 5 days.