This irresistible diabetic-friendly peanut butter cookie recipe contains no flour. For Christmas or special occasions, imprint them with cookie cutters to fit the season instead of the star-shaped cutter.
Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets or line with parchment paper and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.
Bake about 9 minutes or until edges are set and bottoms are lightly browned.
1/2 fat, 1/2 other carbohydrate
Super easy and delicious. I used the fresh ground peanut butter from grocery store deli section. New favorite!