This has got to be one of the easiest cookie recipes on the planet! It’s really just a standard flour-less peanut butter cookie recipe, I just replaced the sugar with erythritol and it’s only 4 ingredients, one mixing bowl, one spoon and one cookie sheet! Oh, and if you eat them all in one day then you won’t even need to dirty a container to store them in (although this is not recommended unless you are sharing!).
I am very new to the low-carb baking world so I am limited in my knowledge of sugar replacements…so far I have only successfully used Swerve Sweetener, which is erythritol. It is highly recommended by Carolyn at All Day I Dream About Food, which is my absolute favorite low carb blog…she is a genius in the kitchen and every recipe I have tried has been AWESOME! I like especially like Swerve since it subs 1:1 for sugar in just about any recipe…this takes all the guess-work out of substitutions also, it has no weird after-taste and won’t upset your digestive system! I do also love stevia as a sweetener but I have yet to master using it alone in baking. If you are not interested in a low carb version of this cookie it is easy to sub in your favorite unrefined sugar of choice, I think they would be fabulous with coconut palm sugar.
Low Carb Peanut Butter Cookies
1 cup organic unsweetened peanut butter, room temperature
1 1⁄8 cup erythritol (I used Swerve)
1 teaspoon vanilla extract
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Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Wednesday Extravaganza, Allergy-Free Wednesday, Wheat-Free Wednesday, Tempt My Tummy Tuesday, Whole Food Wednesday, Fight Back Friday, Gluten-Free Fridays, Allergy Free Lunchbox Love