Peanut Butter Pie Cookies

0261-2These 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.

Ingredients:

  • 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

Directions:

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.

Enjoy!

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2 Responses to Peanut Butter Pie Cookies

  1. Ericka C December 28, 2012 at 06:47 #

    Yummy! Thanks :)

  2. caryn July 11, 2013 at 10:40 #

    These are very good and easy to make.

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