November 7, 2008

Healthy Peanut Butter cookies

I have a weakness for sweets. However, I cannot have them because of my Insulin Resistance. I have to stay away from sweets to prevent myself from becoming diabetic. So, over the last few years I have found healthy sweet recipes. And I wanted to share one with you....

I found this from Kalyn's Kitchen. But I've added my own 'twist' make it a little better. Since they are flourless and sugarfree-they tend to get a little dry.

Flourless, Sugar-Free Peanut Butter Cookies
(Makes about 2 dozen small cookies, recipe adapted from Flourless Peanut Butter CookiesCookie Madness.) from

1 large egg
1 cup granular Splenda
1 tsp. baking powder
1/2 tsp. Mexican vanilla (or vanilla extract)
1 cup creamy natural peanut butter (check sugar content, the one I used had only 1 gram sugar per serving)
1 tsp. water
1 bag sugar-free Hershey chocolates (milk or dark-whatever you prefer)*
1/3 cup chopped peanuts (optional)

Preheat oven to 350 F.

In mixing bowl, use electric beater to beat together the egg, Splenda, baking powder, and vanilla for about a minute. Add peanut butter and water and beat together. (The mixture was fairly dry and broken apart. Just be sure the peanut butter is mixed well with the other ingredients.) Add peanuts if using, and blend into dough.

Use a large non-stick cookie sheet. Measure out a heaping teaspoon of batter for each cookie, then smash down with a fork. Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.

*Now here is my little 'twist' I was telling you about...Cut the sugar-free chocolates in half and place them on the warm cookies. The chocolate will melt and they will become chewy PB/chocolate goodness!



Anna said...

Brilliant! I'll have to try this version next time I go sugar-free. I keep saying to myself I'm going to cut sugar out forever. Hasn't happened yet.