This George Stella recipe has been floating around Facebook for months now. My co-worker made them but I had never tried baking them myself, but today I was feeling motivated and really craving something sweet, which is weird for me because I'm not a big sweets person.
But these peanut buttery, crispy cookies hit the spot. They are so rich tasting that just one did the trick and they are only 2 carbs per cookie!
I'll definitely be making these often, so easy and so delicious!
OLD-FASHIONED PEANUT BUTTER COOKIES
Flourless, Gluten Free, and Guilt Free
Recipe from “The Complete Low-Carb Cookbook” 2014
By George Stella
Prep Time 10 min / Cook Time 12 min / Serves 8; 2 cookies each
1 cup all-natural smooth peanut butter
1 cup sugar substitute
1 large egg, slightly beaten
1 teaspoon vanilla extract
1. Preheat the oven to 350° and line a sheet pan with parchment paper.
2. Combine all ingredients in a large mixing bowl, mixing well to create the cookie dough.
3. Use a tablespoon to drop the spoonfuls of the dough 2 inches apart on the lined pan. Then use a fork to press the dough down, creating a criss-cross pattern on each cookie.
4. Bake for 10–12 minutes, or until cookies begin to brown. Let cool for 10 minutes before serving.
It is important to let cool completely before removing from the pan and also be careful not to overcook as these cookies are inherently "crumbly".
These are almost 100% peanut butter, and that’s a very good thing!
The recipe above says you can make 16 but I actually got 17 cookies out of the recipe and they are good size cookies with a nice thickness as you can see above. Loving the Low Carb/High Fat lifestyle!