PB cookies are a classic, BUT usually not something we can eat day to day and still stick to our health and fitness goals.
Good news, these PB cookies can totally be worked into any diet (if you’re peanut free sub nut or seed butter of your choice) & they won’t leave you feeling the cookie regret afterwards.
Not only are they “diet-friendly,” they are a breeze to whip up and you likely have everything you need on hand!
(If that’s not an excuse to make cookies, I don’t know what is!)
Look at these babies!
P.S. Highly recommend a side of cashew milk with vanilla stevia drops, so good
Ingredients
-1 cup natural peanut butter (or alternative nut/seed butter of your choice)
-1 whole egg
Those are the “needs” for this recipe, from there you can add
-salt (to taste)
-stevia (or sweetener of your choice- to taste)
-vanilla to taste
-add ins: optional!
Method:
Mix nut butter, egg, and remaining ingredients together, form into cookie (I make 10) and bake for 10-12 minutes at 350.
If they are too soft you can continue to bake them, but I recommend under-cooked v.s. over as they will get crumbly!
Store in the freezer until ready to eat- but it is unlikely they will last that long 🙂
I love them straight out of the freezer!
Nutrition:
Find this recipe on MyFitness Pal under KY 2 Ingredient PB Cookies
Recipe makes 10
For 1/10 cookies: 151 calories , 11.7 g fat, 4.8 c (1.6 fiber), 7 protein
*to lower the carb count choose a lower carb nut butter of your choice*
Don’t forget to tag me in your creations @kyfitnessandnutrition
Happy Baking! XO
