Peanut Butter Cookies

Photo of Peanut Butter Cookies10 years ago, a fellow culinary-minded friend shared a recipe for easy peanut butter cookies with me.  It went something like this:

  • 1 cup peanut butter
  • 
1 cup sugar
  • 
1 egg
  • 
1 tsp vanilla extract

It seemed so easy, so simple.  Too good to be true, even.  Turns out, it’s not just verbal urban culinary legend.  The origins are rooted in Tupperware.  Some truly genius cook created this recipe and shared it with the most well-known vintage food storage company of all time.  Then Tupperware shared it with the WORLD. Thanks, T-Diddy.

This was a no-brainer for low-carb conversion.  I’m pretty sure the peanut butter had a spiritual experience when it met the erythritol.  I know I did.

I would just like to express how EASY these are to make.  It took a few tries and tweaks to get it just right, but I feel as though I’ve found the winning combination.  I’ve also tried almond butter with a bit of almond extract to produce a decadent marzipan flavor.  Sunbutter is a great option for those who suffer from nut allergies.  I’ve added freeze-dried raspberries to mimic a peanut butter and jelly kind of cookie (I know…how much genius can this recipe produce?).  My favorite rendition, however, is dark chocolate chunks with chunky peanut butter and a latte.

For breakfast.

You’re welcome.

Oh, and my dear family friend, Julia Robertson, made and photographed these cookies.

Ingredients:

  • 16 oz all-natural peanut butter (no sugar or oil added!)
  • 1 cup erythritol or coconut sugar crystals (or another granulated sweetener)
  • 
1 egg
  • 1 Tbsp vanilla extract
  • 1 Tbsp raw organic honey (optional but worth it)
  • 2 oz chopped 85% cacao dark chocolate (0ptional)
  • 
sprinkle of salt (optional)

Directions:

  1. Combine egg, vanilla extract, honey, and erythritol.
  2. Stir in peanut butter until thoroughly combined.
  3. Roll into balls and place on parchment lined baking sheet, about two inches apart.
  4. Score with a fork, sprinkle sparingly with sea salt if you’d like, and bake at 350 degrees for 13-15 minutes.
  5. Remove from oven and allow to cool completely before eating, and for at least 10 minutes before transferring to a cooling rack.  (Erythritol has a slight cooling effect and will make your cookies very crumbly and weird if you eat them too soon.)

And because I think my friends are brilliant and talented, check out Julia’s photography website.  She’s fancy in an understated, award-winning, Wall-Street-Journal-loves-her kind of way.

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