Peanut Butter Cookies

Peanut Butter Cookies

Yes, I'm sure you've noted the theme to this blog being very 'sweet'!  In these first few weeks of low carb living it's the sweets I've missed the most.  I crave something sweet after nearly every meal.  So I've been obsessing over anything sweet.  The story goes that after the first few weeks of living low carb the cravings do subside.  I'm looking forward to that time!

Until then...

Low Carb Peanut Butter Cookies

INGREDIENTS:

2 cups natural peanut butter

3 eggs

1/2 - 1 cup granulated sweetner

DIRECTIONS:

1. Combine all ingredients into mixer, mix well.
2. Roll into balls and place on ungreased baking sheet. Smash in criss cross pattern with fork.
3. Bake in 325 degree oven for 15 minutes or until browned.

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Update 1/23/2017

Over the weekend I made these cookies exactly as posted above - with 1 cup Splenda.



As you can see in the photo above they very much look like "regular" peanut butter cookies and they tasted FANTASTIC!  This is definitely one of the more successful low carb recipes I've used to date.  

My batch yielded 33 cookies.  Once the math was all said and done they came to just over two carbs and 92 calories each.  I packaged them up in baggies of 3 cookies each so I wouldn't be tempted to over eat them which hopefully will work moving forward.  I ate 3 while they were piping hot because I'm human, then 2 more happened before the night was over.  So hopefully I'll be able to respect three and move on...hopefully.

I experimented slightly.  I had two cookie sheets.  When the first batch came out they were acting like they would crumble if I removed them immediately from the baking sheet so I let them sit then decided the batch in the oven would bake an additional 5 minutes longer.  After about 3 minutes my first batch had cooled enough to move to a plate without crumbling at all.  

I like my cookies a little brown so I was hoping an additional 5 minutes in the oven would have them coming out golden brown.  There was actually no difference in the two batches at all.  Which is fine - they're delicious!

One slight thing I would modify when I make this again:  I would reduce my Splenda to 3/4 cup.  The cookies are more sweet than peanut buttery but not bad at all.  My first thought was to use 1/2 cup Splenda, taste then add more if needed but I just tossed in a full cup and went for it on this batch.  

Delicious!