Since I have been going through gestational diabetes, I have had to rethink everything about the way that I cook and eat. So with all of the restrictions in mind, I have been able to create some truly amazing and delicious recipes. Today I am sharing with you these low-carb Peanut Butter Cookies. I find that I can eat these with zero effect on my blood glucose levels. They are packed with protein and very little carbs. These are not completely sugar free. However, if you want to make them sugar-free, then you can omit the drizzle of chocolate at the end.
Preheat oven to 400F degrees. Line a cookie sheet or sheetpan with parchment paper.
In a medium mixing bowl, beat Peanut Butter, Eggs and Stevia with a hand mixer on low until creamy and well combined.
Using a 2 tablespoon cookie scoop, drop even balls of dough onto the parchment. The parchment does not need to be greased for these cookies. Space the cookies about 1 inch apart.
With a fork, gently press each cookie in two directions creating a grid from the tines.
Bake at 400F for 10 minutes. Then pull the cookies out and allow them to cool on a wire rack.
*The chocolate topping is optional* Meanwhile, set up a double boiler by heating water on medium heat in a sauce pan and placing a glass bowl on top. Make sure the bowl is large enough not to touch the water.
Add the Chocolate Chips and Vegan Butter. Whisk continuously until melted smooth and pourable.
I like to pour the chocolate into a food prep bottle, but it can also be drizzled with a spoon if you prefer. Do not place it in a piping bag. Chocolate must be drizzled hot.
Drizzle chocolate evenly over all of the cookies. Once the cookies are cooled and the chocolate is dry, then enjoy!Low-Carb Peanut Butter Cookies can be frozen, refrigerated or left at room temperature. They keep for several weeks.
Low-Carb Peanut Butter Cookies can be frozen, refrigerated or left at room temperature. They keep for several weeks.