Ahhhhhh... Cookies and milk!!! In this case, a delicious, nutritious glass of organic raw milk from a pastured cow... plenty of CLA goodness. And Peanut Butter cookies!! I know, I know.. you gave up peanut butter, right? The cancer causing mold? The hideous use of pesticides? The hydrogenated ickiness? No worries! I used organic natural peanut butter made from Valencia peanuts, which are grown in arid climate where there isn't any of that nasty aflatoxin mold. (Don't know what I am talking about? Click here.)
I made these cookies, then decided they just weren't good enough. Then I tasted them again later when they were cool (when I could pry them from my husband's hands - he, an avid gluten and sugar lover, devoured them with gusto) and promptly changed my mind.
So here they are! Gluten and sugar free, of course. I used one tablespoon of honey- just for the taste.. but you could change that to agave nectar, or a sugar alcohol like xylitol if you like. I think it's worth it if you can handle a little honey.
For the record, I of course used organic ingredients, and I used salted butter, and salted peanut butter.. but still felt they needed that extra salt.
Make them ahead of time... they aren't really good until they sit for a few hours. If you bite into one and the inside still looks really wet... they aren't ready yet.
¾ cup organic natural peanut butter
3 TBLS Agave nectar
1 TBLS organic raw honey
¼ teaspoon stevia
2 TBLS butter, soft
½ tsp vanilla
½ tsp sea salt
1. Grease cookie sheet (I like to use butter), or they will be impossible to remove.
2. Combine all ingredients and beat well with a mixer to ensure the even distribution of stevia. Preheat oven to 375 degrees F.
3. Spoon dough by heaping teaspoons onto a cookie sheet. Place cookie sheet in the freezer for 10 minutes.
4. As soon as you take cookie sheet out of the freezer, place in oven and bake for 8 to 12 minutes. Watch carefully- the edges will start to brown first but if you watch for a minute or two and wait until the cookies turn a little darker in color, they will taste even better. As soon as you see the color change, remove from oven and take them off the cookie sheet to cool on a wire rack or cool plate for several hours, or overnight. (note: these cookies aren't the golden colored ones- they were the first batch but the only ones left for a picture when I decided these cookies were good enough to post! LOL).
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The whole dough is 82 net carbs, so if you make about 20 cookies, each cookie is 4 grams of carbs. Be careful of how many you eat if you are watching your carbs! These are pretty good!