Who doesn’t enjoy a snack every now and then? Even if (or rather, especially when) you are trying to eat healthy. In our house we try to eat as little sugar as possible. That means limited fruit, dairy, carbs and starchy vegetables. But we do get cravings for something sweet from time to time, and these cookies then fill that gap nicely. Just a word of caution – if your taste buds have not been recalibrated to enjoy less sweet things (they actually taste very sweet if you are not used to the taste of sugar anymore) then these cookies will be too bitter for you. Then either increase the sweetener or substitute with real sugar for a naughtier cookie.
What makes them great is the added crunch of the peanut butter. If you don’t like peanut butter (shame!) then you can substitute with any other nut butter. You can even add a few chopped nuts for a nuttier texture! I have also made them before with added chocolate chips (dark chocolate, to keep with the low sugar rule).
They keep for weeks if you keep them in an airtight container, somewhere dark and dry. If your family likes them, make a big batch that you divide into smaller containers. Keep the rest then until needed.
Peanut butter cookies
Esrida Brits | 5 Sept 2019
LCHF, Keto, No sugar
- prep time: 15 min
- baking time: 12-15 min
- total time: 30 min
Servings: makes about 12 cookies
- 1/2 cup peanut butter — crunchy, unsweetened and unsalted
- 1/4 tp 1/3 cup sugar alternative (I used xylitol that I blended finely into powdered xylitol)
- 1 egg
- Preheat oven to 180C. Spray a baking sheet with non-stick baking spray.
- In a bowl combine all ingredients and mix with a spatula until well combined.
- Using a spoon or cookie scoop, scoop out dough and form balls. Place on the baking sheet. Press with a fork forming a criss cross pattern.
- Bake for 12-15 minutes, until the tops are set and golden.
- Let the cookies cool for 10 minutes. Place in an airtight container. Enjoy!