Chewy Peanut Butter Cookies

Two blog posts in one day? Whoa. When this happens, you know it’s good.

Let me start by saying this: achieving a chewy low carb cookie is an elusive task. Caky cookies, caky cake, caky brownies–those are simple. Chewy ones, however, are difficult. These peanut butter cookies achieve a delicious, chewy texture that I thought was only possible with high sugar cookies. They’re not as crisp as traditional cookies, but they’re soft, chewy and irresistible. They’re so good that even your wheat and sugar-loving family members will enjoy them.

These cookies utilize a key ingredient that I buy from Netrition : Poly-D, or polydextrose fiber. Despite the “ose” suffix of the word, polydextrose is not a sugar, but an undigestible fiber. I boasts just one calorie per gram versus four of any other carbohydrate and is 90% fiber. Poly-D has only 9 net carbs per cup, so it’s a great addition to baking. In addition, it has very little flavor, so it doesn’t overpower other flavors. It’s also gluten free. I get LifeSource brand, which you can buy here for less than three bucks a bag.

 

 

Chewy Peanut Butter Cookies

Ingredients:

½ cup natural peanut butter
½ tsp. vanilla
¼ tsp. salt
¼ tsp. baking powder
2 T erythritol
3 T xylitol
15 drops liquid stevia
1 egg, slightly beaten
2 T oat flour, sifted
1/3 cup  Polydextrose (Poly-D Fiber)
3 T almond flour
Directions:
 
Preheat oven to 350 degrees.
In a medium bowl, combine peanut butter, vanilla, salt, baking powder, erythritol, xylitol, stevia and egg and mix with a spoon until smooth and evenly mixed.
Spoon in oat and almond flours as well as polydextrose until just mixed. Spoon by heaping teaspoonfuls onto a lightly greased cookie sheet.
Use a greased fork to press the cookies down in a criss-cross design.
Bake at 350 for 10-12 minutes or until just golden around the edges. Remove to a cooling rack and enjoy!
Makes one dozen cookies.
80 calories and 2.5 carbs per cookie. 

Need Ingredients for That Recipe?

Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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