My sister Cynthia gave me this recipe. There are so many reasons to love it — it goes together in a snap, it uses ingredients I always have on hand, it makes the house smell yummy, and it’s a nice high protein snack. On top of that, the cookies taste great! I gave the recipe to my business partner Michele. On the day when she was going to make the cookies, she called back in a panic, saying “I thought I had written everything down, but I obviously didn’t because I don’t know how much flour to use.” Surprise! There is no flour in this cookie recipe. It’s like magic.
- 1 cup peanut butter
- 1 cup Splenda or sugar
- 1 egg
Preheat oven to 350 degrees. Combine the above ingredients and mix well.
Form into balls. Place on an ungreased cookie sheet. Flatten the balls with the base of a glass that has been dipped in Splenda or sugar. Next, press lightly with a fork one direction, then another, making a cross-hatch design. Bake for 12 minutes.
When a chef made these for us recently, as part of our anniversary dinner, he melted sugar-free dark chocolate and drizzled it back and forth across the cookies. It was amazing how much that simple step dressed up these crazy little cookies.
[I originally published this back in 2011 and decided it should be given front and center treatment again now. For those of you doing keto, if you try making this with another type of sweetener, let me know how it works out!]