This is a repost of something I wrote on tumblr last year, but I love this recipe and had to reshare on my new blog.
Ever have a craving for COOKIES?! Yeah, me
too. But the problem with low carb cookie recipes is that they usually
call for weird ingredients that are either hard to find, super
expensive, or leave you wondering if they’re actually good for you.
These cookies have exactly four ingredients, and I bet you have them all in your cupboard right now!
Low Carb Peanut Butter Cookies
16 oz (2 cups) smooth peanut butter
1 tsp vanilla
5-10 packets stevia (or to taste)* OR
1-2 cups granual Splenda or other sweetener that measures cup-for-cup with sugar*
Preheat the oven to 350. Mix all ingredients well. It will be
really runny at first, but keep mixing and it will form a dough! Now,
if you’re not weirded out by the thought of eating raw eggs, you should
taste the dough. Is it sweet enough? It should be slightly sweeter
than you would actually want the cookies, because it goes though some
changes in the oven that make them taste a little less sweet.
Roll the cookies into 1 inch balls or so, place onto ungreased sheet,
and then press with a fork to flatten. You should get about 32-36
Place in the oven for 12-14 minutes, or until just starting to turn
golden around the bottom edge. Remove from the oven and LET COOL FOR 10
MINUTES. The cookies are very soft until cooled and shouldn’t be
handled. After cooled, they’re still pretty crumbly, but they’re so freakin’ good!
*The reason I give such a wide variation on how much sweetener to use is because everyone on the low-carb diet has different sweetness thresholds. Try it with the lower amount first, and if that doesn't taste right to you, add more! Remember that it should be sweeter than you want it when it's raw, because they get less sweet after baking.
Nutrition facts fore one cookie:
If you make 32 cookies total:
Calories: 100; Fat: 8.5g; Protein: 4.5g; Carbs: 3.1g; Fiber: 1g; Net Carbs: 2.1g
If you make 36 cookies total:
Calories: 89; Fat: 7.6g; Protein: 4g; Carbs: 2.8g; Fiber: .9g; Net Carbs: 1.9g
I did a little experimenting tonight on these. As I was whipping up
the delicious cookies, hubby said, “If you could make ganache with dark
chocolate and cream…” and suddenly images of low carb chocolate covered
peanut butter cookies filled my head. So I sent him to the store while I
baked (i.e. sat on the couch waiting for the cookies to finish). When
he got home, I tried making ganache from memory. Unfortunately, my
memory sucks, and I ended up separating the chocolate, and not being
able to get it emulsified again.
So instead of throwing away delicious Lindt 85% dark chocolate, I
just kind of plopped the separated mess onto the cookies and stuck them
in the freezer. Several minutes later, we pulled them out, and OMG SO
GOOD. They’re very intense, and we could only eat one even though
they’re small, but it was so amazingly satisfying. I’m certainly going
to try this again on a day when I’m more competent!
Update 5/26/13: I have indeed tried these with a proper ganache, and they are excellent. Keep them in the fridge though or they'll be a sticky mess pretty quickly.