Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

Cookies! I get as giddy as a young kid when I see or smell cookies baking. I know the holiday season is over and my pictures still show Christmas decor but believe me these Peanut Butter cookies are a great treat any time. Besides, I don’t think I have ever met a cookie I wouldn’t eat year around. I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much now as you would have then. After all, they are cookies and who would ever be mad at cookies? Not this fluffy chic!

This version of my peanut butter cookies is low carb, sugar and gluten free as well as Trim Healthy Mama S friendly. These cookies are sure to satisfy any peanut butter lover but without the off plan ingredients like sugar.

Isn’t it great that we can eat cookies as part of our journey to healthy? I feel a bit sad for those that choose an eating plan that would limit cookies though. Can you imagine?  No cookies, now way! A bit of honesty here in my next statement so be prepared.  I can become a serious grump and may seem a bit dangerous like a hungry bear when denied cookies or any dessert for that matter. Am I alone there?  Don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will be full!

This cookie recipe is one I have been working on for a while and thanks to some of my local taste testers (that follow low carb and/or Trim Healthy Mama) I think I am finally happy with them. These great ladies and my husband are always willing to be my taste testers and offer great feedback on my recipes. Thank you Katie, Audrey, Leslie, Michelle, Tami and Anthony for being my taste panel!! I love our local THM support group and the friendship and encouragement we find there!

Of course my drive for perfection (no of course it is not blogger/baker OCD) will keep me working on these beauties well after I post this on the blog but I will update the recipe if I find anything amazing that I feel will make these cookies more amazing. Although being as they are peanut butter and won’t add inches to my thighs I think they are pretty close to great just as they are. I hope you guys do too. ***Update: I have now made this recipe with the Trim Healthy Mama Baking Blend for those that were asking about it. They turned out great with only a few miner adjustments to the recipe. I have added this option below to the recipe section.

One thing I just though of to try is adding chocolate chips. Oh my word, why did I not think of that until now? Chocolate and peanut butter is a classic combo that makes all my wildest food dreams come true! Wait, did I just admit I dream of food? Well at least it is a sugar and gluten free dream right? I must say since I have been blogging, I have had some pretty weird dreams about food but  I will save that for another time and post.

Just a few more pictures to drool over… I mean browse over…lol

For more of my silliness or yummy treats like these be sure to follow the blog and I look forward to sharing more with you this year around my little table of three.

 

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Peanut Butter Cookies (LC, SF, GF and THM S)

(Yields 2-3 dozen depending on size)

•  2 sticks of soften butter
• 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
• 1 tsp Molasses (optional)
• 3/4 cup of almond flour
• 2/3 cup of Oat Fiber
• 3 large eggs
• 1 cup of Natural Peanut Butter (I like crunchy)
•  pinch of salt
• 2 tsp of vanilla
•  1 tsp baking soda

Trim Healthy Mama Baking Blend Version

•  2 sticks of soften butter
• 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
• 1 tsp Molasses (optional)
• 1 cup THM Baking Blend
• 2 large eggs
• 1 cup of Natural Peanut Butter (I like crunchy)
•  pinch of salt
• 2 tsp of vanilla
•  1 tsp baking soda

**Note: These cookies have a softer more cake like texture more than your full sugar and regular cookies. The Baking blend version does have a more cookie like texture.

Directions for both versions: Preheat the oven to 350 degrees. Cream softened butter and sweetener in a mixing bowl until all smooth. Add in the eggs one at a time until they are all incorporated. Next add in the vanilla, Molasses, peanut butter and mix well. Lastly add in your dry ingredients to the mixer and mix until all the ingredients are mixed in evenly.  Let chill in the fridge for 30 minutes before scooping the cookies out onto a sprayed cookie sheet.  Use a greased fork to press the cookies down a bit.  If you use the one inch cookie/ice cream scoop you will bake your cookies for about 12 minutes (14-16 minutes for the baking blend version, just watch closely after 14 so they don’t burn). Once you remove them from the oven, let them set on the cookie sheet for a few minutes before you move them to a cooling rack or plate.