My peanut butter obsession of late is clearly not going anywhere. I happened to be watching Paula Dean when she made a recipe that I would actually considering making. This cookie, which she deemed “magical”, is sugar free and is not made with flour, therefore it is very low carb! The ingredient list is short (only four ingredients) and I have all them in my pantry/fridge so it was just a matter of time… Well, the other night I decided to make her recipe.
I reduced the Splenda by nearly half because although I love sweets, Splenda is super sweet and artificial tasting and I prefer to have the peanut butter be the main thing I taste. I also did not dip my fork in Splenda when I flattened them nor did I sprinkle any Splenda on top. Other than that, I did not make any changes to her recipe and believe me, they were sweet enough! Next time though, I will cook them for longer than the suggested cooking time of 12 minutes, since they did come out a little crumbly. Although the texture is a bit off and these cookies are very dense due to the lack of flour or baking powder, they taste pretty good! I will probably play around with this recipe a bit more in the future, but overall a decent recipe from the queen of all things butter.
Like I said, it’s a pretty simple recipe. First you combine peanut butter and Splenda. I have been into the Natural Jif lately, which does not have any added sugar.
and add the remaining two ingredients, an egg and some vanilla extract
roll into balls
I baked them for 12 minutes at 350 degrees. Next time I’ll probably bake them for about 15 minutes.
These have been great with my morning cup of coffee or with milk. You will definitely need a beverage of some kind with these! Hope you like them.