These are so good and fit into my low carb diet. These cookies are also gluten-free. They’re soft and light, delicious and irresistible, like little peanut butter clouds filled with little Ryan Gosling’s.
After a day, the cookies were oily from the peanut butter but still just as good. I’m not complaining now that I finally found a low carb cookie recipe that’s actually edible. Store in the refrigerator for a few days.
- 1 cup peanut butter
- 8 oz cream cheese, softened
- 1/2 cup honey
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 egg
Preheat oven to 350°. Mix all ingredients together with a hand mixer or a stand mixer. Drop with a cookie scoop onto a baking sheet lined with parchment paper.
Place cookies 2″ apart (they will spread). Bake for 12-14 minutes, or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.