Maybe it's my new thing, but after realizing that I have gained substantial amount of weight, I am attempting to introduce low(er) carb diet into my daily life.
Blame it on my age, blame it on my cigarette-free life (smoked my last one almost 3 years ago), blame it on my increasing food intake, no matter how I put it, jiggly parts don't make me feel exuberant.
And low carb diet is hard. At least for me, being an Asian, life without rice (or very limited amount of it) is deeply challenging.
But at least, I can have these delicious cookies without breaking my carb quota for the day.
Ingredients:
- 1 cup chocolate peanut butter (I got mine freshly ground from Whole Foods)
- 1/2 cup brown sugar (can be substituted with Splenda, if desired. I personally, do not care much for the taste of it)
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons flax meals (only if needed)
Directions:
- Preheat the oven to 350 degrees F. Line a baking sheet with Silpat or parchment paper. In a mixing bowl, mix the first 6 the until well combined. If the dough is too runny, add 1 to 2 tablespoons of flax meals and mix.
- Roll 1 tablespoon of dough into a ball. Repeat with the rest of the dough. Place dough balls on the lined baking sheet, about 1-inch apart. Press down each ball with the tines of the fork, to make criss-cross pattern.
- Bake in the oven for about 8-10 minutes. Transfer to wire rack to cool completely. Store in airtight container.
Priscilla, I used to make these for my kids when they were little except I'm not sure they made chocolate peanut butter then. Maybe now I'll have to make them for me!They are delish!
ReplyDeleteThis cookies are gonna be a great snacks for me ^^ Thank you for sharing the recipe, they look very good!
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