I figured Valentines week would be a good time to send this recipe. It’s not super super healthy but it is definitely BETTER than a regular cookie. Firstly, utilizing peanut butter instead of regular butter adds some healthier fats and, although the sugar content is a little high, you could easily substitute some Splenda for the sugar (I’ve got the sugar reduced from many recipes and it was plenty sweet).
1 (16 ounce) jar natural peanut butter (believe me, the natural tastes way better (no added sugar) – not the “no stir,” the good old fashioned type where the oil rises to the top – this gives a delicious cookie!)
1 1/2 cups sugar (can substitute some Splenda)
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla
Preheat oven to 350 degrees. In a medium sized bowl, beat peanut butter and sugar. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla.
Roll cookies into 1 inch balls (I used my cookie scoop to scoop out) and place on greased cookie sheets, 2 inches apart. Use a fork to create a criss-cross on the top of the cookies. Bake 8-10 minutes at 350 degrees. Allow to cool about 5 minutes on cookie sheet before removing to racks to finish cooling.
Note: Also tastes yummy with chocolate chips!
Another Note: I saw a neat idea… line cookie sheets with aluminum foil and grease. When removing from cookie sheet, simply slide foil from pan to rack. This way, there are fewer broken cookies and you don’t have to wash the cookie sheet!