With unexpected company coming the question was what to bake for a quick tasty treat? We all love peanut butter cookies and this recipe sounded too good to be true with only six ingredients. This was a first time baking this recipe and it’s great when the cookies turn out delightfully delicious the first time. Tried it out on company and grandkids and “thumbs up” all around so why not give it a try.
Peanut Butter Cookie Ingredients:
- 8 oz peanut butter (no additives eg salt or sugar)
- 3 oz Xylotol
- One large egg (I used two small)
- 2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 16 to 24 servings
- Mix the peanut butter and sweetener with a hand mixer until smooth
- Add all remaining ingredients and mix thoroughly until dough is soft
- Using a little coconut (or other) flour in a dish, roll teaspoon size amount of mix into balls and flatten with fork on top
- Bake in a preheated 350’F (180C) oven for 9 to 12 minutes until browned
- When cooked, let cool for a few minutes before moving onto a rack
- PS: Vary the recipe sometimes by adding a small amount of sultanas or shredded coconut & perhaps top with little cinnamon
Notes & Tips:
- All ingredients were in the pantry so no need for a ‘special’ shopping trip before baking
- The peanut butter is our regular supply made from 100% roasted nuts – no added sugar, canola oil or salt
- Xylotol is our “go to” sweetener as it can be used in recipes 1:1 same as regular sugar but it can be very sweet so reduce amount if too sweet
- The parchment paper is always a good idea as it keeps down mess and cleanup after baking. This particular brand of paper is a) unbleached b) recyclable c) compostable and responsibly sourced.
- Baked cookies freeze well, short term in a closed container
- This is a low carb recipe (without the added raisins) from Diet Doctor and believe suitable for many diets including keto and kids!
I was happily surprised at the ease and great taste of these cookies and plan to make quite a few batches as small Christmas gift bag gifts. Now on the hunt for a Low Carb Coconut cookie to replace our commercial 6 grams of sugar per cookie of added sugar variety!
It is a great pleasure to be able to serve these cookies to people who have diabetes or other dietary restrictions. Appreciate such a short ingredient list which I can make up in a very quick time at home. Enjoy baking something new and best wishes in the coming Season.
PS I have been known to add a small teaspoon of (sugar free) home-made berry jam on the cookies and maybe a little whipped cream for our grandsons!
Links & References:
- “The truth about fat and sugar is finally explained” by Dr Aseem Malhotra, Cardiologist
- “Processed Food Disease” with Dr Robert Lustig, Endocrinologist (2017) 30 min video
- Dr David Unwin’s Sugar Equivalent Information Graphics
- Try some of Diet Doctors free low carb recipes wwwdietdoctor.com