When I discover a recipe that allows me to make cookies by only messing up 1 bowl, 1 spoon and uses 4 ingredients…I’m so in. This is a great recipe for the kids to make for the same reasons – super easy, and not so messy! In fact, my kids made at least 3 batches of these cookies in one week! (One batch was included in the end of the year teacher gifts.)
You can make them with the traditional criss cross markings on top, which for whatever reason is my favorite.
You can make them as drop cookies or roll them into balls, AND you can add chocolate chips – if you want to make it 5 ingredients. Chocolate makes everything mo’betta.
You can also make these with regular peanut butter, natural peanut butter, or peanut butter replacements (WowButter, Sunflower butter). You can also make them with sugar substitutes, like Splenda, for a low carb, low sugar version. {and yes, I’m aware that some people are totally against Splenda. I personally prefer Stevia as a sugar sub, but Splenda seems to work better in baking. When you have a diabetic in your family, sugar substitutes are going to be a part of your life.}
We tried different versions, and the best texture comes from regular peanut butter and powdered sugar. The ones with Splenda were a little crumbly, with a slight artificial sweetener aftertaste, but were still good and a treat when you need something low in sugar and carbs. The ones with the natural peanut butter were also good, they are just a little greasier than when using regular peanut butter, but I always buy natural peanut butter (the no-stir kind with no hydrogenated oils), so this is how we will usually make them. When made with peanut butter replacements, they are going to taste like the replacement used, and depending on which one is used, they may be a little greasy or crumbly. I like the flavor of Sunbutter best (I have an easy
homemade version here), but WowButter is cheaper and easier to find around here. *There are a couple of other cookies on the blog using PB replacements
here and
here* These cookies are flourless, so they make a great snack for anyone who is following a gluten-free diet too! (Just make sure other ingredients used are gluten free.)
Peanut Butter Cookies
from
1 cup peanut butter
1 cup powdered sugar (or Splenda for sugar free)
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees F.
Line cookie sheet with parchment paper or silicone liner.
Add all of the ingredients to a medium size mixing bowl, and stir until combined and smooth.
Take about a tablespoon of dough and (1) roll in a ball, then use a fork to press down in one direction, then the opposite direction to make your criss cross markings on top OR (2) drop onto cookie sheet 2 inches apart and bake for 8-10 minutes. *The original recipe said 10, ours only needed 8-9 minutes*
Remove from oven and cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Have any low carb dessert recipes? I’d love to hear about them!
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