It all started when I was watching Paula Deen’s show and she had a segment about Magical Peanut Butter Cookies. I was excited because I had all the ingredients on hand (I always had Splenda around because of my on again off again low carbing). I never realized just how “magical” these cookies would turn out to be. I made the cookies right away and that sparked me to get in the kitchen more and to create delicious baked goods. Even though it would be a few years before I would regain control of my diet, I will always remember these cookies as giving me a passion to be in the kitchen. I’ve since gone away from eating sugar filled baked goods and now I prefer to whip up something savory with the occasional low carb treat here and there. My new obsession is almond butter and I knew it would be perfect in these cookies.
1 cup equivalent granular sweetener of choice (I used Swerve or use coconut sugar for Paleo)
1 egg
1 tsp vanilla
1 tsp baking soda
Optional:
1 1/2 cups chocolate chips (stevia sweetened for low carb or dairy free chocolate chips for paleo)
1/3 cup almond milk
Preheat oven to 350 F. Combine the almond butter and sweetener. Add the egg, vanilla, and baking soda. Scoop cookies onto a parchment paper lined cookie sheet. Flatten the cookies using a fork to make the crisscross pattern (Each time you go to press down on the cookies to make the crisscross pattern, dip the fork in the granular sweetener first to help keep the fork from sticking to the dough). Bake for 10-12 minutes or until golden brown.
Optional: Melt 1 1/2 cup of chocolate chips of your choice. Add 1/3 cup almond milk and sweeten to taste. Dip each cookie into the chocolate.
Products I used for this meal (click the image for more info or to purchase):
