Wednesday, March 5, 2008

Peanut butter cookies.

Lets keep this post really short coz’ there isn’t much to say except that these simple and easy cookies are delishes and so easy to make. Just some alteration, many low carb versions of these cookies do not incorporate almond flour. I have tried it without the almond flour but they come out very crumbly. I added almond flour and it was intact and did not break. My husband was so happy with the texture and of course the taste.


1-cup natural creamy peanut butter
1/3 cup almond flour
1-cup granular splenda
1 tsp vanilla extract
1 egg
Slivered pistachios for the topping


Preheat oven to 350 degrees

Beat the egg and splenda thoroughly with an electric mixer. In a separate bowl mix almond flour, peanut butter, vanilla and the egg+ splenda mixture. Mix to incorporate the splenda mixture properly. Mix till it forms dough like consistency.

Scoop out 1 tbsp mixture shape them into balls and flatten them. Place them on a parchment lined cookie sheet. Top each of the cookies with pistachio in the center.

Bake for about 10 – 12 minutes. Bake till the edges are light brown and the center still light.

Makes 15 cookies.

Per cookie:
Calories: 120 Carbohydrates: 6 Fiber: 1.5 Fat: 9 and Protein: 4.5

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