Are you a peanut butter lover on a low-carb or gluten-free diet? These sweet and salty cookies can help sate your sweet tooth.
Let’s face it, cookies aren’t going to help you lose weight or stay healthy. But many of us who crave a sweet snack, even when we’re trying to make healthy changes to our diets.
If you’re trying to cut down on carbs and eliminate flour but want to indulge in a cookie, YouTuber “MsDreamcakes” has a recipe that might be the answer to your peanut buttery prayers.
“MsDreamcakes”” real name is Gina and she owns a small cake shop in Tyler, Texas and is a mom to a special needs son. The pair chronicle their lives on YouTube, including Gina’s 100lb-and-counting weight loss journey.
A carb-lover like many of us, much of her weight has come off by finding low-carb or carb-free alternatives to her favorite foods.
These peanut butter cookies are a great example of what you can do with just three simple ingredients and without flour.
Gina uses:
- 1/2 cup of Truvia (this is a sugar substitute – scroll down to see a note about it and its ingredients). If you choose to simply make flourless cookies and wan to use sugar instead, you need 1 whole cup of sugar.
- 1 cup of creamy peanut butter (ideally, sugar-free, of course)
- 1 egg
Her kitchen supplies are
- Measuring cups
- A mixing bowl
- A non-stick cookie sheet (you can substitute any cookie sheet and a piece of parchment paper)
- A small cup or bowl of water
- A spoon and a fork
The recipe is super simple and takes about 30 minutes for 2 dozen cookies.
First, heat your oven to 350 degrees.
Next, simply combine the peanut butter and sweetener in a mixing bowl until incorporated.
Then, add your egg and blend your three ingredients thoroughly.
That’s your whole batter-making job done!
Next, grab a non-stick cookie sheet. There’s no need to spray since the peanut butter will release some oil while cooking.
Using a spoon, scoop out enough mix to create 1″ balls.
Simply roll the dough in your hands until it’s round and place the balls 2″ apart on the cookie sheet.
Now, grab your fork and water.
Dip the fork into the water so the dough doesn’t stick to the dough and gently press the fork into each dough ball both horizontally and vertically to create a cross-hatch pattern.
Dip the fork into the water between each cookie.
Now, all you need to do is bake them for 8 minutes in a 350-degree oven.
Once they’re done baking, remove them from the oven and place the whole sheet somewhere cool to let the cookies rest for 2-3 minutes. If you try to remove them immediately, they will likely break apart.
After they cool, transfer them to a plate.
And that’s it!
Calories and other nutritional information will depend on the type of peanut butter you’ve used.
For a more accurate estimation of serving size and nutrition, add the calories, fat, and carbs from your ingredients together and divide those numbers by the total number of cookies you’ve made so you know what you’re getting in each cookie and can manage your portion sizes. (Note: 1 large egg has 70 calories, 5 grams of total fat, and 0 carbs.)
Be sure to scroll down below for the recipe via video.
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A note on Truvia: Let’s be honest, no one has created a sweetener that’s “good for you,” though many worry that Truvia – a high-intensity sweetener – is genuinely bad. This is a rational concern since both scientists and writers have done a bad job relaying the evidence and many websites that look trustworthy contain inaccurate or unsubstantiated evidence presented as fact.
Truvia is made from erythritol, stevia leaf extract, and natural flavors. It’s the product of a company called Cargill that received the go-ahead from the FDA to market it to American consumers. The FDA considers both erythritol and Stevia GRAS (or “generally recognized as safe”) based on the current, legitimate scientific evidence we have. Of course, as with any substance, future research could change the picture, so using it is a personal choice.
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