Easy Peanut Butter Cookies Recipe (crispy)
Rich and delicious crispy peanut butter cookies made low carb without sugar, sugar alcohols or artificial sweeteners - just honey. Perfect for diabetics.
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Ingredients
- ½ cup Peanut Butter
- 4 Tablespoons Honey
- 2 Tablespoons Flour
- ⅛ teaspoon Baking Soda
Instructions
- Move the rack in the oven to the lowest setting. Preheat the oven to 325°F.
- In a large bowl, add the honey and peanut butter and mix with a fork until well combined.
- In a small bowl, add the flour and baking soda and mix together. If your peanut butter doesn't have salt added, consider adding a pinch of salt to this dry mixture.
- Add the flour mixture to the peanut butter mixture and mix until well combined. The entire mixture should look like peanut butter straight out of the jar. If the batter still looks separated, stir rapidly in the opposite direction. Continue to switch directions until it come together.
- Scoop 2½ tablespoons worth of batter onto a metal cookie sheet. Using the back of a spoon or fork, spread the batter into a circle about 2½ to 3 inches wide and ½-inch thick. (The cookies will spread just slightly when baking, so however you spread them by hand will be what they look like after baking.) Scoop all the batter into cookies, placing them at least one inch apart.
- Place the cookie sheet in the oven on the bottom rack and bake for 18 to 20 minutes, then remove the cookie sheet from the oven and let the cookies cool on the sheet. When cooled, lift the cookies from the sheet with a spatula.
Notes
The baking soda may be omitted without significantly changing the final product.