The Holidays can be a tough time for diabetics. Cookies, candy, and sweets are plentiful and it can be really hard to say no and resist all of the goodies. Thankfully I found this recipe on Tasteaholics so I can still indulge.
Don’t get me wrong, I can eat “normal” cookies too, but it’s much easier if I find alternatives. I compare this analogy to recycling, even if you don’t believe in it, it’s still better to just do it!
Note: you do not need to use homemade PB, but I did post how EASY it is to do yourself. Plus, homemade is healthier and you know that there are no added-sugars or chemicals.
Low Carb Peanut Butter Cookies
Makes 15 delicious cookies based on the recipe from Tasteaholics which have approx 2g carbs per cookie. T1s, check the PB label if using store bought.
1 cup homemade peanut butter (or store bought, but check the sugar content)
1/2 cup Erythritol
1 egg
Simply powder the erythritol in a blender, add the peanut butter and egg, and mix! Form into balls and push down with a fork, to make the tops look as pictured below. Bake approx 15 minutes at 350F / 175C.
Note, these cookies do not really rise or fall after baking, so how they look pre-baking is how they will look finished. So make sure to flatten them out! Also, I found these to be quite sweet, next time I might use less sweetener.
I love this recipe, especially with my homemade PB, because they’re low carb and do not make my blood sugar play games with me! I can indulge without regret.
Enjoy! And thank you to Tasteaholic for the original recipe!
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