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I love me some cookies. But my gestational diabetes has forced me to look for less-sugar-filled alternatives. To be honest, now that I am adapting to this lifestyle, I will likely keep cooking some of these recipes just for the benefit of my little family!
I have heard all sorts of rave about easy peanut butter cookies, and decided that since peanut butter is one of the best things I can have, I needed to try and whip some up! So one night after dinner, my sweet kitchen assistant and I did just that.
I mean, how cute is she?! Okay so I will put the full recipe below. But since I am a visual person, here’s a little step-by-step for ya! After mixing to combine your ingredients, you will roll the dough into one-inch balls and place them on parchment paper lined baking sheets.
Use a fork to smash them down to about 1/4 inch thick, making a criss cross pattern. The dough is a little sticky, so you will probably need to wipe the fork every other cookie.
Bake them for about 12-13 minutes for a chewy cookie, or 15ish if you want them a bit more crunchy!
That’s it!! They are a little more powdery than your traditional peanut butter cookie, but my goodness they sure do satisfy the craving! Next time I am going to dip half in melted Lily’s chocolate! I’ll be sure and update when I do!
3-Ingredient Peanut Butter Cookies
- 1 3/4 cup creamy peanut butter
- 2 large eggs
- 3-4 teaspoons Splenda (or other non-calorie sweetener of your choice!)
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine all ingredients in the bowl of your mixer and mix until a soft dough forms. This may take a few minutes to accomplish, so don’t worry!
- Roll into 1″ balls and place on your lined cookie sheet.
- Using a damp fork, press each ball down to about 1/4″ thick, in a criss-cross pattern.
- Bake for 12-13 minutes for a softer cookie, 15 or so if you prefer them a bit more crunchy!
- Allow to cool completely before removing from the baking sheet.