Do you ever find yourself sneaking a spoonful of peanut butter when no one is looking? It happens to me quite often. Peanut butter is my go-to when I'm trying to eat a low-carb diet (yes, it is on the plan!). It is also known to curb your appetite for a few hours, which I find actually works.
When I found this recipe for peanut butter cookies that were still low-carb (minus the sugar), I knew I had to make them. They were delicious and the sprinkle of salt was a nice touch for those of us who like salty and sweet snacks. I also used chunky peanut butter to give the cookies some texture. Chris even spooned a little bit of vanilla ice cream on top of his cookie to make an open faced ice cream sandwich. Brilliant! Hope you enjoy :)
When I found this recipe for peanut butter cookies that were still low-carb (minus the sugar), I knew I had to make them. They were delicious and the sprinkle of salt was a nice touch for those of us who like salty and sweet snacks. I also used chunky peanut butter to give the cookies some texture. Chris even spooned a little bit of vanilla ice cream on top of his cookie to make an open faced ice cream sandwich. Brilliant! Hope you enjoy :)
Printable Recipe
Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- Coarse sea salt
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Source: Food Network
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Source: Food Network
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