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Having lost a few pounds, I felt the desire to indulge a bit. I haven’t been counting calories for the last few days, but I’m intending to start again tomorrow. Normally, I don’t have room in my calorie allowances to eat keto-friendly desserts, but I decided to indulge.

I’ve wanted to try this recipe for quite some time because I’m a sucker for peanut butter cookies. Ever since my fiancĂ©e (girlfriend at the time) made them for my birthday one year, I’ve craved them ever since.

So for those of you with a sweet tooth, looking to splurge a bit while on a low-carb diet, this recipe’s a good one. Be forewarned, you will have difficulty eating just one. It’s for that reason that I won’t be making them again for a while. And for the other folks that are looking for a low-GI dessert, or are allergic to gluten, this recipe’s great too. Easy, fun, and oh so yummy!

Ingredients & Equipment

  • 1 cup natural, organic chunky peanut butter
  • 1 cup Splenda artificial sweetener for baking
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 cookie/baking sheet
  • Parchment paper
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Directions

Preheat your oven to 350 F. (Honestly, why aren’t more things in metric?)

Personally, I hate volumetric measuring for cooking, but I suppose it isn’t my place to buck the established trend. Anyway, measure each of those ingredients out and put them into a large mixing bowl. Mix it all together, until it turns into a cookie dough consistency.

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Place parchment paper on your baking sheet, and start rolling your cookie dough and placing it on the sheet. I was able to roll 15 balls.

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Take a fork and flatten each ball, creating the characteristic criss-cross pattern on the cookies. The cookies won’t spread as they cook, so as long as they don’t touch, you’re fine.

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Throw the cookies into the middle rack of your oven for 12 minutes. I used this chance to finally test the convection feature of my oven, and it worked wonderfully. If you don’t have such an oven, I would recommend rotating the sheet halfway through baking.

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Once they’re done, they should slide off the parchment paper fairly easily. Let them cool for a while. Or eat them right away and burn your mouth like I did.

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Enjoy!

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Per cookie: 127 cals, 7g carbs, 1g fibre, 9g fat, 5g protein


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