Low Carb Peanut Butter Cookies
Watching carbs can help you lose weight, but that generally means you can’t enjoy things like cookies. These yummy peanut butter cookies change all that and they are super easy to make.
- 1 cup peanut butter
- 1 large egg
- 1 cup artificial sweetener
- ½ cup shelled, cooked peanuts
- Preheat oven to 350° degrees.
- Mix all ingredients together and roll into balls.
- Bake for 9 to 10 minutes. These will bake small, about the size of half dollars.
- Allow to cool completely before serving.
- TIP: if you want to have the peanuts already mixed in properly, choose a chunky peanut butter that has chunks of peanuts in the mix. You can make these without the peanuts, though.
Gooey Chocolate Cookies
- 1/2 cup flour- can be white, wheat, or gluten free (gluten free has the least amount of calories)
- 1/4 cup rolled oats
- 1/8 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 6 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup dried cranberries
- 1 teaspoon baking soda
- Heat oven to 375°.
- In a bowl, combine flour, oats, baking soda and cinnamon.
- In another bowl, cream the butter and both sugars until fluffy. Add in the egg and vanilla and mix until smooth.
- Blend the two mixtures into one bowl.
- Stir in chocolate chips and cranberries.
- Drop 20 dough balls onto cookie sheets, placing them about two inches apart.
- Bake for nine minutes.
- Remove from oven and allow to cool fully.
Gluten Free and Low Fat Cookies
- 2 1/2 cups almonds, chopped or slivered
- 3 cups confectioners’ sugar
- 1/2 cup plus 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 egg whites
- 1 tablespoon vanilla extract
- Heat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Toast almonds about nine minutes on a separate baking sheet.
- Mix sugar, cocoa and salt in a bowl.
- Stir in cooled almonds.
- Add egg whites and vanilla and beat with a fork until batter is just moistened. Be careful not to overbeat, though, or the batter will stiffen.
- Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.
- Bake cookies for about 15 minutes.