Happy Monday Everyone!
Today is my first post of the year for the Secret Recipe Club and boy do I have a great recipe today! It’s easy, fast, gluten free, so darn delicious and healthy!!
These are Heather’s Recipe from It’s Yummy to My Tummy’s Blog. Heather’s blog is new to me and I had so much fun searching through all of her recipes. I just couldn’t decide what one to make, but you know me and peanut butter, my heart and stomach was telling me to make them and make them now! I am sure glad I did! These cookies have the most rich peanut butter taste than any peanut butter cookie I have ever had. They are pure peanut butter heaven!!
They are so easy to make to!! Only 3 ingredients peanut butter, egg and sugar! Love it! You can whip these bad boys together in a matter of minutes, no mixer needed, just a strong hand to mix with a spoon! Actually I got my hands dirty and used them to bring this cookie together! When I made these cookies to add a little texture, I also through in some chopped cashews for a little bit of a crunch! Perfect! I told my Husband he could have a few, key word a few, to take to work. He took the whole batch!! I came home from work, wanting to have one of these cookies and when I went to grab one or two, they were gone! I called him ASAP and asked where are the cookies and he said I took them! He took all of them!!! ALL OF THEM!!! Now you must know I never call my Husband at work, but it was a peanut butter emergency and he seemed shocked that I called. I said do you have any left? He said yah, I said good, bring them home and you know what he did? He ate them!! He didn’t bring any home for me at all!! I was so sad! Lucky I always keep spare PB around so I can make more!! That darn Husband of mine! Remember he doesn’t like peanut butter! I think he just says that to mess with me!!!
A rick, thick, sweet, gluten-free cookie made with natural peanut butter and cashews.
- 1 cup natural peanut butter
- 1 cup Presweet Tagatose or Sugar
- 1/4 cup egg substitute or 1 Egg
- 1/3 cup cashews, chopped small
- Preheat oven to 350F
- Line a baking sheet with parchment paper; set a side
- In a large bowl, using a wooden spoon, beat together the peanut butter, Presweet Tagatose or Sugar until creamy. Beat in the egg. Mix until well combined.
- Fold in Cashews
- Roll cookies into tight balls and place about 2" apart on baking sheet. Gently flatten in crisscross pattern with a fork.
- Bake for 7 - 10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for two minutes and place on cooling rack.
Calories per cookie using Presweet Tagatose and egg substitute: 67.5, Fat: 4.3, Cholesterol: 0, Sodium: 14, Potassium: 6.5, Carbs: 7.8, Fiber: .05, Sugar: .06, Protein: 2.7
Calories per cookie using Sugar and egg substitute: 82.6, Fat: 4.3, Cholesterol: 0, Sodium: 14.8, Potassium: 6.6, Carbs: 8, Fiber: .05, Sugar: 6.9, Protein: 2.7
I am soooooooo loving these cookies! I ended up making a second batch for me and I hid them in the freezer so no one would find them! You should really check out It’s Yummy to My Tummy’s blog to see what other great recipes Heather has!!
Have a great week and be sure to check out all the great recipes from the Secret Recipe Club!