- 1 cup natural peanut butter
- 1 cup xylitol or sweetener of choice
- 1 egg
- 1 tbsp of coconut flour
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***I no longer use xylitol or Splenda. Please keep in mind xylitol is poisonous to dogs. I would suggest you use a natural sweetener like raw honey.
Peanut butter. I feel like that is all I have to say. Peanut butter sums it up. I love peanut butter. Peanut butter loves me:D We are meant to be!
These cookies are addictive. So addictive I’m putting what I haven’t finished eating in the freezer for another day. You see this cookie looks all innocent. It is plain, very homely. It smells like peanut butter (that’s always a plus). I’m instantly drawn to it! Then I bite into it and I’m lost in the peanut butter and sweetness. Evil cute little cookies!!! I can’t stop at one. Neither can anyone else in this house.
I’m growing in my use of xylitol. I use to make these cookies with Splenda. If you choose to make them with Splenda they will be a little drier and require about 8 minutes of baking time. The cookies made with xylitol baked perfectly at 10 minutes. They come out of the oven extremely soft but once they are completely cool they firm up and taste kinda fudgy peanut butter-like if that makes sense. The taste and texture between the two sweeteners is like night and day. I prefer the xylitol sweetened cookie. It is also sweeter too. Xylitol is 1.6 times as sweet. If you prefer your cookies a little less sweet than use maybe half of the xylitol.
If you need a quick snack try out this evil cute little super easy peanut butter cookie. I bet you can’t stop at one!
Super Easy Peanut Butter Cookies (Low Carb & Gluten Free) Recipe:
Adapted from Allrecipes.com Flourless Peanut Butter Cookies
The recipe makes about 30 cookies
1. Preheat oven to 350 degrees F.
2. Combine all the ingredients.
3. Drop by teaspoonfuls on cookie sheet.
4. Flatten twice using a fork.
5. Bake for 10 minutes.
6. Let cool.
7. Snack, snack away!!!