Wednesday, November 9, 2011

Flourless Peanut Butter Cookies


The husband is a known snacker. It doesn't matter how much I feed him for dinner, there's a good chance he's going to get up off the couch at about 8 pm, go into the kitchen and start looking for a snack. He tells me he gets it from his father. For the record, I don't know why he feels the need to blame his daddy. The husband should just admit he likes his snacks. I'll admit it: I like to snack.

I also like snacks in milk. And when the husband is in the kitchen poking around for his after-dinner snack, all I need to hear is a cupboard open and his hand rummaging around in the silverware drawer to know he's about to eat cereal. 

This never bothered me until about two months ago when the doctor put an end to my cereal eating. Now, I don't want to harp on the fact that I can't eat a lot of carbs these days, that's life. But I've just got to get this off my chest: I miss some of my old favorite snacks. I miss snacks in milk.

So I thought I needed to find a way to make myself a little something I could enjoy while the husband's eating his evening bowl of cereal. I found that little something in flourless peanut butter cookies - they're not exactly low-fat and they're a little crumbly, but they taste fab in almond milk. And I don't care how much I ate for dinner, it's 8 pm, and I have room for a little cookie. 

Low-Carb Flourless Peanut Butter Cookies
Adapted From
Makes 20 cookies

1 cup natural peanut butter
4 Splenda packets
1 teaspoon vanilla
3 tablespoons liquid egg whites

Use a stand or hand mixer to mix the peanut butter, Splenda and vanilla together well. Mix in the egg whites. (This is when it will become more dough-like.)

Cover and chill in the fridge for at least 30 minutes.

Preheat oven to 350 degrees F.

Use a cookie scoop to form balls of cookie dough. Space evenly on ungreased cookie sheets. Press with a fork. (You'll see I left a few unpressed, just to see what'd happen. Needless to say, I'd suggest pressing them down.)

low carb peanut butter cookie recipe

Bake for 8 to 10 minutes. Remove from oven and allow to cool on the cookie sheet for about a minute or two. Cool on a wire rack.

Amount per cookie, according to the p.b. and liquid egg whites I had in the house:
78 calories, 6.5 g fat, 3.5 g carbs, .8 g fiber, 2.8 g protein


  1. Why must you constantly flaunt your awesomeness with peanut butter cookies no matter how you make them? Sheesh! This is killing me!

  2. I'll be honest, the husband said these cookies are dry, and I do think they're a bit crumbly, but beggers can't be choosers. They're fittin' the bill, in my mind!

  3. I can hardly wait to try the flowerless peanut butter cookies with a 20 oz glass of lactose free milk will the cookies are still warm.


Thanks for taking the time out of your day to show my space a little love.


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