Years ago a friend gave me a recipe for quick peanut butter cookies. Later, when I was on a low carb diet, I dusted off this quick recipe and tried it out with sugar substitute rather than sugar. The result was even better than the sugar version and everyone in the family ate them up as fast as I could make them.
Recently my husband decided it was time for him to cut back on the sugar in his diet and requested that I make some of these cookies for him. After making them, I decided that other people might like this quick and easy, no sugar, recipe.
You’ll need–an egg, a jar of peanut butter, sugar substitute suitable for baking (Such as Splenda.)
1. Beat an egg–or two or three eggs in a bowl.
2. Add peanut butter in sufficient quantity to absorb the egg as you beat and bring the whole mixture to the consistency of thick cake batter. (You will probably need about 3/4 cup peanut butter per egg.)–I like to use crunchy peanut butter part of the time but either plain or crunchy is good. My husband likes me to add a few raisins.
3. Mix in sugar substitute. Keep adding it until the consistency of the dough is stiff enough to roll it into balls.
4. Roll in balls about 1 1/4 inches in diameter and place about 2 inches apart on cookie sheet.
5. Flatten balls by criss-crossing with a fork
6. Bake at 370 degrees for 12 minutes.
7. Cool cookie sheet on rack for a few minutes before removing cookies with a spatula and cooling them on the rack.
Please let me know how much you like these cookies!