Out of all the recipes I’ve made for the Wheat Belly diet, this is a true winner. The first time I made the cookies, I didn’t use sugar-free chocolate chips…and that was a mistake – the added chocolate enhances the cookies immensely. The only downside is that the chocolate chips make the dough slightly harder to manage.
Anyhow…here’s how you make these sweet craving-erasers if you are leading a wheat-free, grain-free, sugar-free diet. Also, if you’re not leading a sugar-free diet, you can use this same recipe with your regular sugar instead.
I absolutely love that this recipe is made with only six simple ingredients…
Makes 45-50 cookies.
Ingredients
- 1 large egg
- 3/4 cup of sugar substitute (I use Now Xylitol)
- 1 teaspoon baking soda
- 1 cup creamy unsweetened peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/3 cup sugar-free chocolate chips *
* You can use Hershey’s sugar free, Lily’s Dark Chocolate Premium Baking Chips (made with stevia extract, erythritol, and unsweetened chocolate), or make your own using unsweetened chocolate and vanilla liquid stevia).
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, use a hand-held mixer to beat together the egg, sugar substitute, baking soda and vanilla extract.
3. Beat in the peanut butter.
4. Stir in sugar-free chocolate chips.
The consistency of the cookie dough reminds me of wet sand.
I had my doubts that it would make an edible cookie that I could hold in my hand without falling apart, but it does!
5. Use a teaspoon to measure out a heaping amount of the cookie dough. Mold the dough with your fingers to form a mound.
Sometimes, the dough will slide out easily in ball form – other times it will break in the middle because of the chips. Simply shape the dough into a ball, and position on your parchment papered-tray. Prepare to have extremely greasy fingers.
6. Use the back of the fork to lightly press the signature peanut butter cookie design into the dough.
7. Bake the cookies for roughly 10 minutes, until lightly set.
8. Use a spatula or cake spatula to carefully transfer to a wire rack to finish cooling.
This is an important step because the consistency of the cookie needs time to harden, and if you transfer to the plate, the heat/steam will hinder the hardening process. Also, if you try to rush the hot cookies off of your pan to the cooling rack, they will fall apart.
By the Numbers
(1 cookie)
- Calories: 48
- 3 grams of fat
- Sat Fat – 1 gram
- 5 grams of carbs
- Protein – 2 grams
- Fiber – 0
Storing the Cookies
I store these cookies in a freezer Ziploc bag in the refrigerator (or the freezer for later use). They thaw out quickly. I’ve made this recipe three times in the past 2 weeks, and have reluctantly shared with my family, who are very pleased with the outcome. We don’t even want to mention how many my brother ate.
Enjoy!