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!
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- 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
These cookies are very easy and quick to make and use
minimal, natural ingredients. Make them in advance and store them for a quick dessert that you can eat before your
feeding window ends.
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.
Notes
Excerpted from Intermittent Fasting Basics by Lindsay Boyers. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 136 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 10mg Sodium: 116mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 4g
Are you wondering how it is possible to have cookies while fasting? The secret lies in when you fast.
Intermittent Fasting Basics by Lindsay Boyers, CHNC
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.”
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