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Soft, chewy peanut butter cookies are a cinch to make using only a handful of natural ingredients which are probably already in your pantry and fridge. They’re so easy you don’t even need a mixer to make them.
The recipe for these Peanut Butter Cookies comes from Intermittent Fasting Basics: Your Guide to the Essentials of Intermittent Fasting–and How It Can Work for You!
How To Make Homemade Peanut Butter Cookies
To make them, you need the following ingredients:
- All-natural peanut butter (no sugar added)
- Coconut sugar
- Vanilla extract
- Pure maple syrup
- A large egg
- Salt
Of course, you’ll also need a medium-sized mixing bowl, spatula, and baking sheet.
The instructions are pretty straight-forward – place the ingredients in a bowl and mix well. Once the batter has come together, place 1″ balls on a baking sheet and create cross-marks. (I used a cookie scoop so that they all came out the same size).
Bake for around 10 minutes, rotating the sheet after about 5 minutes. The hardest part might be waiting until they cool before trying them.
Peanut Butter Cookies
Ingredients
- 1 cup all-natural no-sugar-added peanut butter
- 1 cup coconut sugar
- 1 teaspoon alcohol-free vanilla extract
- 1 Tablespoon pure maple syrup
- 1 large egg
- ½ teaspoon salt
Instructions
- 1. Preheat oven to 350 degrees.
- 2. In a medium bowl, mix together peanut butter, sugar, vanilla, maple syrup, and egg.
- 3. Spoon out 1 tablespoon dough for each cookie, form into a bowl, and place about 1” apart on an ungreased baking sheet. Use prongs of a fork to gently press down and flatten cookies. Turn fork and press down to make a crosshatch pattern. Lightly sprinkle salt on top of cookies.
- 4. Bake for 5 minutes, then turn baking sheet 180 degrees and continue baking another 5 minutes. Cookies should be golden brown around the edges. Cool 10 minutes before serving.
Video
Notes
Nutrition
Are you wondering how it is possible to have cookies while fasting? The secret lies in when you fast.
That’s right. When you eat or don’t eat can make a difference.
In her easy-to-read book, Lindsay explains what Intermittent Fasting is along with the various versions, such as 16/8, the Warrior Diet, Eat Stop Eat Method, the 5:2 Method, Alternate-Day Fasting, and Spontaneous Fasting. She provides tips for transitioning to fasting and addresses exercising.
Not to be missed, Lindsday also covers the benefits such as balancing insulin and glucose, reducing chronic inflammation, and fasting away bad cholesterol to name a few, addresses the risks and concerns, and then includes over 50 recipes that are a mix of vegetarian-friendly recipes and traditional recipes that will work with an intermittent fasting lifestyle, like the Peanut Butter Cookies in this post.
Some other recipes in Intermittent Fasting Basics include:
- Overnight Almond Butter Pumpkin Spice Oats
- South of the Border Scrambler
- Tuscan White Bean Soup
- Salmon with Herbs
- Artichoke Dip
- Peach Tart
Included in the Appendix is a quick guide to the best food choices for a healthier lifestyle. All-in-all, it’s a quick guide to starting intermittent fasting. “Your body can stand almost anything. It’s your mind you have to convince.”
More healthy dishes you might enjoy:
- The Best Ginger Green Juice – I try to always have this juice on hand for my husband. It’s made with wholesome ingredients that you can feel good about consuming.
- Unfried Ice Cream – This will remind you of the Mexican treat – fried ice cream, only without the guilt. It’s made with organic cinnamon cereal and frozen yogurt and it’s not fried.
- Low Carb Italian Salad – This hearty salad is perfect for those time you are ravenous. It’s low in carbs and high in flavor.
- Homemade Carrot Juice – This is my juice of choice. Drink enough of it regularly and you might start to see a healthy “glow.”
