Peanut Butter Cookies

I was going to wait until I had a picture to post with these (the first batch got devoured before I took any pictures), but I'm out of my brown sugar substitute and just can't wait to post these delicious treats.  I really love this recipe because of it's simplicity.   You probably have all the ingredients you need already in your pantry.

By the way, this is another recipe that my family ate, no, engulfed, without any issue.  One more thing, this is also gluten free.

Peanut Butter Cookies
1 cup natural peanut butter (no sugar added)
1 cup equivalent brown sugar substitute (I love Ideal Brown Sugar, but Splenda would work, too)
1 egg
1 tsp. baking soda
1 tsp. pure vanilla extract


Preheat oven to 350.  Ina large mixing bowl, cream together the peanut butter, brown sugar, egg, baking soda and vanilla.  Spoon by rounded tablespoons onto parchment paper lined cooking sheets.  Use your fork to flatten, making those traditional peanut butter cookie crisscross marks.  Bake at 350 for 10-12 minutes, longer if you like your cookies crispy.

Christmas Cut Out Cookies

From Mariahealth.blogspot.com.  I seriously want to marry this woman. She makes low carb living easy for an overgrown sweet tooth like me!  I made these cookies and throughly enjoyed them.  If you like soft sugar cookie like texture, make them thicker and take them out right away.  If you like them crunchy, thin is the way to go.  Then leave them in the oven as directed. 

Christmas Cutout Cookies
1/4 cup butter or coconut oil
1 egg
1/2 cup Truvia (or erythritol and 1 tsp stevia glycerite)
1 cup blanched almond flour
3/4 cup vanilla whey (Jay Robb)
1/2 tsp Celtic sea salt
1/2 tsp baking soda
1/2 tsp cinnamon (optional)




In a large bowl cream the butter and sweetener together until very smooth.
Then add the egg and mix until well combined.
Sift the baking soda, cinnamon, salt and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined. Form into a tight ball and cool in the fridge to chill.

Preheat oven to 325 degrees F. Place the dough onto a non-stick surface (I used parchment paper), then top it with another piece of non-stick surface (again, I used parchment paper) roll the dough out into about 1/4 inch high. Cut the dough with Christmas cookie cutters, and place onto a baking sheet.

Bake the cookies for 7 minutes, or until light brown. Then turn off the oven and leave the cookies in for an additional 10 minutes, this will create a crispier cookie. Set the cookies out to cool and top with your favorite cream cheese frosting! Makes 2 dozen cutouts.

NUTRITIONAL COMPARISON (for 2 cookies):
Traditional Cookie Cutouts = 161 calories, 24.4 carbs, 0.6g fiber
"Healthified" Cookie Cutouts = 101 calories, 2.1 carbs, 1g fiber