Description
These melt-in-your-mouth cookies strip baking back to the essentials, delivering a rich, nutty flavor with a dense, fudge-like texture that Americans love. By swapping traditional sugar for a zero-calorie granular alternative, this recipe becomes a mindful option designed to be gentle on blood sugar while satisfying that nostalgic peanut butter craving. They are naturally gluten-free and incredibly simple to whip up for a quick snack.
Ingredients
- 1 cup (256 g) Creamy peanut butter (standard commercial brand recommended; avoid natural varieties that separate)
- 1 cup (200 g) Granular sugar alternative (such as Erythritol or Monk Fruit blend), plus 2 tablespoons extra for pressing
- 1 Large egg (room temperature)
Instructions
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a medium mixing bowl, combine the creamy peanut butter, 1 cup of granular sweetener, and the egg. Stir firmly with a spatula or wooden spoon until the mixture forms a cohesive, smooth dough.
Scoop the dough using a tablespoon or small cookie scoop and roll into 1-inch balls between your palms.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
Pour the remaining 2 tablespoons of sweetener into a small shallow dish. Dip the tines of a dinner fork into the sweetener, then press a crisscross pattern (hash marks) onto each dough ball to flatten it to about 1/2-inch thickness.
Bake for 8 to 10 minutes, or until the edges are just set and slightly golden. Do not overbake; they will appear soft in the center but will firm up significantly as they cool.
Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes before transferring them to a wire rack. This resting step is crucial as flourless cookies are fragile when hot.
Notes
- Smart Snacking Tip: With very low net carbs and no added sugar from the sweetener itself, these cookies generally have a minimal impact on blood glucose compared to traditional sweets. However, keep in mind that the calories come primarily from fats. While the saturated fat per cookie is low, it can accumulate quickly if you have multiple servings, and the fiber content is modest. Consider these a great low-carb treat when enjoyed in moderation, keeping an eye on portion sizes and the quality of peanut butter used.
- Allergy Alert: This recipe contains peanuts and eggs.
- Cookie Texture: Using “natural” peanut butter (the kind with oil on top that requires stirring) can result in crumbly, dry cookies. For the best chewy texture, stick to standard commercial brands like Jif or Skippy.
- Storage: Store in an airtight container at room temperature for up to 5 days.
Nutritional Info (per cookie): Calories: 65 | Total Fat: 5.5g (Saturated: 1g) | Cholesterol: 8mg | Sodium: 50mg | Total Carbs: 3g (Fiber: 1g, Sugars: 1g) | Net Carbs: 2g | Protein: 3g
These are approximate estimates based on standard nutritional data using a zero-calorie erythritol sweetener and standard commercial peanut butter. Values may vary based on brands and specific ingredients. For precise calculations, use a nutrition tracking app or consult a reliable database.