Recipe makes approx 48 medium sized cookies,
and is super simple, no fuss!
These cookies have a very intense peanut butter taste, with a nice texture, and for added benefit, the oatmeal in them gives them a little bit of crunchiness, which is similar to a cookie with nuts in it. Very good eating. I prefer the non-egg Vegan version, as the cookies seem to hold together better, and nicer texture.
- 2 1/4 Cups Peanut Butter
- 2 Eggs (or for Vegan: use 2 Heaping Tblspns ground Flax seed, and 6 Tblspns Water )
*** Flax and water go into a separate glass for 10 mins to swell. Then mix, and put into any recipe where it calls for eggs.
- 1 1/2 Cups Splenda (spoonful to spoonful sugar substitute)
- 2 1/4 Cups Quick Oatmeal
- 3 Tblsp Vanilla
- Optional: 1/8 Cup or less of crushed peanuts (increases the net carbs by only .1g per cookie).
- For Cinnamon Ginger Cookies, add 1 tsp Ceylon Cinnamon, and 1 tsp Ginger, or to taste
Mix ingredients in a bowl (and your flax seed “eggs” if you are using flax vs eggs).
Put in freezer for 20 minutes to firm up (optional). Roll into balls about an inch and a quarter round, and put on metal sheet (bakes quicker) or stone sheet. Flatten with a fork.
Bake on middle rack at 350F for approx 20-25 minutes, or until browned.
Net Carbs: only 4.7 g