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My new favorite snack, Diabetes-friendly peanut butter cookies, weighing in at 4 grams carbohydrate per cookie, are these gems courtesy of DiabetesStrong.com. What’s their secret? A low-calorie sweetener cuts the carbs from sugar, but typical cookies also add carbohydrates from flour (the grain group)……these cookies have no flour.
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A Delicious Treat… That’s Diabetes-Friendly!
You are in for a real treat today. I have to say, and I’m in love with this recipe! Christel with DiabetesStrong, who is a colleague and fellow person with type 1 diabetes, developed this recipe. And it’s so delicious, especially if you are a peanut butter lover like I am. I also love this recipe because it’s only 5 ingredients and really easy to make… Oh yeah, 4 grams of carb!
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Let’s get to baking.
The ingredients are:
- 1 cup smooth peanut butter (no added sugar) – I like using peanut butter that has the liquid on the top and the ingredient list says peanuts and salt – that’s it. I’m able to buy my grocery store’s store brand – so shop around to see the best deal for peanut butter that has only two ingredients.
- 1 large egg
- 2/3 cup erythritol
- ½ tsp baking soda
- and ½ teaspoon vanilla.
Our Steps:
Step 1: Now, preheat the oven to 350F (180°C) and line a cookie tray with baking paper or a baking mat that is washable and re-usable. Set the baking sheet aside.
Step 2: add the erythritol to a Nutribullet or blender and blend until powdered. If you’re using a confectioner’s low-carb sweetener, you can skip this step.
Step 3: Now, add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
Step 4: Then you will roll about 2 tbsp of dough between your palms to form a ball, place the dough on the prepared baking sheet. You should end up with 12-14 cookies.
Step 5: Then as we know for peanut butter cookies, use a fork to flatten the cookies, creating a crisscross pattern across the top.
Step 6: Now into the oven to bake for 12-15 minutes.
Step 7 (our final step): After removing the cookies from your oven allow them to cool for 25 minutes on the baking tray, and then transfer to a cooling rack for another 15 minutes. This is an important step because these cookies are made without flour, so the cooling process is important for them to firm up. This is also the most difficult step because your whole house has that heavenly aroma of peanut butter cookies and it’s “hands-off” for 40 minutes.
Each cookie is 140 calories, only 4 grams of carbohydrate, 10.4 grams of fat, 5.8 grams of protein, and 134 mg sodium.
Storing Them
You can store these cookies in the refrigerator in an airtight container for a week or in the freezer for a month. Because these cookies are so delicious, I’ve been storing them in small zip-lock freezer bags and then all in a larger freezer bag. It helps me with mindful eating to just take out a serving at a time, which is one cookie. Everyone, I have shared this recipe with, has agreed with me on the rave reviews. I bet you will love them too.
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A big thanks to Cristel for allowing me to share this with you. You’ll find the link to this recipe at DiabetesStrong.com in the description below.
Recipe from DiabetesStrong.com: Low-Carb Peanut Butter Cookies (Sugar Free)
Until next time. Cheers to your health.
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