Ok, this is definitely not a low carb NOR a low fat recipe OR high protein. In fact. it’s the exact opposite! But when you’re eating such a healthy diet for the majority of the time, you can also allow indulge every now and again. And what better way to do it than make your own treats: cakes, muffins, biscuits etc – they will taste better and you will feel better in your skin if you eat these over the store-bought variety that’s full of additives and preservatives that you don’t need. Remember, the best food is the easily perishable kind! Here’s one of the recipes that gets used in our household often when we’re feeling like we’ve gone a terribly long time without a sweet treat.IMG_7560

Peanut Butter Cookies:

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (185 grams) peanut butter (smooth or crunchy)

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

Instructions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven. Line two baking sheets with baking paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until mixed. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the fridge for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer cookies to the prepared baking sheet, placing a few cm apart. Then, using a fork make a criss-cross pattern. 

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage. Makes about 40 cookies.

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