I finally settled into my new apartment in New Orleans. Thanks and big love to my Mom and my Sister. I was unpacked in one full day. Those women don’t play when it comes to setting up a house. I am really grateful for that. But how is my office? Now that is another subject! All boxes are unpacked. But the tables are full of stuff. I need a IT department….really. I hate to work in a mess but I just got a lot of things going on right now.
So what’s up with you? Here is a great idea for a Low Carb peanut butter cookie that I am sure you will enjoy. I have made these several times. They are just great and unless you tell your family they are Low Carb no one will notice.
Flourless Peanut Butter Cookie
1 cup peanut butter
1 cup sugar substitute (I like splenda)
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Coarse sea salt, for sprinkling
Preheat the oven to 350 degrees and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Eat slowly…they really are good. Who said Low Carb can’t be fun?