Cookie Emergency? Here’s your fix…

“JUST ONE” PEANUT BUTTER COOKIE

Next time you are in the need for a quick – and I mean QUICK – dessert from the oven, but don’t want a dozen laying in wait, this will be perfect.  This is an old favorite…been around forever, but worth repeating.

I’ll give the recipe for the whole batch in parentheses , and they freeze great, so save yourself some effort!

But for a fast work-out of your toaster oven this can’t be beat!

~~~~

 


1 tablespoon peanut butter (1 cup)
1 tablespoon Splenda Granular or Whey Low Granular (1 cup)
1 teaspoon egg substitute  (1 egg or 1/4 cup egg substitute)
One drop vanilla extract (1 teaspoon)

.
Preheat oven to 325 degrees.

Combine peanut butter, sugar sub, egg, and vanilla in a small bowl. Drop dough by 1 tablespoons onto ungreased or parchment lined baking sheet. Crisscross with a fork dipped in splenda. Bake for 8-10 minutes or until set. Allow to cool for a couple minutes on baking sheet and then remove to wire rack to cool completely.

You can add chocolate chunks, extra peanuts, unsweetened coconut…anything, really. Or make the cookies very thin and spread sugar free jam on the bottoms so that you can sandwich them together. (OR…the possibilities are endless!…make an indentation and put 1/4 teaspoon sugar free jam in the well before baking.) Makes 1 cookie or 16 cookies using the larger ingredients.

.

Per cookie using egg substitute:   Calories 97; Protein 4 g; Fat 8 g; NET Carb 2; Sugar 1 g; Sodium 81 mg

Per cookie using egg: Calories 102; Protein 4 g; Fat 9 g; NET Carb 2 g; Sugar 1 g; Sodium 86 mg

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43 Comments Add yours

  1. Tammy says:

    One of my favorite recipes! My next task is to try it with PB2!

  2. ephrat says:

    This is brilliant!!

  3. gharkness says:

    Linda, take a look at your quantity for Whey Low. I think you may have meant 1 tablespoon, instead of the “1 cup” you have listed 🙂

    Looks delicious!

    1. Linda says:

      Scared me for a minute!!

      The amounts in parentheses are for a whole batch in case someone would like that.

      I make cookIES! Hon would rebel and mutiny if I only made one!!!

  4. CaSaundra says:

    Always good to have a quick fix just in case–you always have such unique recipes 🙂

  5. Beverly says:

    Was curious about this recipe but once I looked at it, I already have it been making these for over a year now and love them!

  6. Scott O'Neal says:

    My wife made these before I had surgery 2 years ago. As soon as I was realesed ffor solid foods, she made them again. One is a good number, more than one…bad!

    Thanks Linda!

  7. Missa says:

    These are my boyfriends favorites!! Im so glad you posted this recipe! Thanks Linda, YOU are a lifesavor!

  8. Sheila says:

    These are impressive. I’ll be making a batch this weekend. Thanks!

  9. stephchows says:

    lol i love that you made it for one cookie! what a great idea!

  10. kiersti says:

    Thank you.

  11. Shelley says:

    Thanks Linda, this is great!

  12. Alicia says:

    I can’t have nuts in any shape but I love cookies.
    Is there anything I can substitute for the peanut butter so that I can make one cookie at a time?

    Thank you

    1. Linda says:

      I’m gonna have to think about this one…can you have regular flour or oatmeal?

      Don’t give up – I’ll be back with an answer!!

      1. Linda says:

        I did it! Stay tuned for “Just One” Oatmeal Cookie!

    2. Jenny D says:

      Can you have seeds? Such as sunflower butter? You can sub that. I love sunflower butter!

    3. laura says:

      Try biscoff spread in a jar from walmart or dierbergs. It is great tasting without the nuts. Its made from the biscoff cookies they used to give out on certain airlines.

  13. tinamarie says:

    looks so yummy….i will be trying these!

  14. Michelle says:

    i love the one-cookie sized batch! i have made the original ones before (off the Kraft recipe label on the peanut butter jar) but it’s terrrrrible because i end up eating all of them. you are pure genius for thinking of scaling it down so far – hehe i love it!!!!! 🙂

  15. Di says:

    The cookies look like REAL cookies! When i make these they look like little blobs…lol. I guess I need to flatten them more, huh? Thanks for the single recipe! Handy-dandy!

    1. Linda says:

      I drop them by spoonfuls on the cookie sheet and then dip my fork in Splenda and do the criss-cross thing. They look like peanut butter cookies!!

      Try them again!!

  16. TakeTheCake says:

    I remember this recipe with great fondness. Its a great idea, making just one! It saves me from embarrassing myself when others ask where the rest are and I’ve already polished them all off before they ever had a taste.

    As for taste, its a winner! This was a good recipe before, but even better now that I use Whey Low!

  17. Melinda says:

    I know WHY you posted these. wink wink! I was pretty desperate for A cookie that night! lol. Your blog was the 1st thing that popped into my head, and it is like my little recipe filing cabinet. I hope you have EVERY recipe you ever made on your blog so that it will be my “one stop shop”.

  18. Missa says:

    Its a horrible snowy blowy day…Ive got beef stew in the crockpot and I just put a batch of these bad boys in the oven.

    OMG. They are SOOO RICH!! I cant believe there are just 3 small ingredients, it tastes like a REAL cookie. Ill admit, i was pretty skeptical as i plunked the batter down, but boy was I wrong! Next batch is getting chunky peanut butter and the one after that is getting a handful of crushed SF chocolate chips.

    THANK YOU LINDA!!

    1. Linda says:

      They are pretty amazing for having nothing in them!!

      I love them with chocolate chunks or roasted whole peanuts…or making an indent and putting in sf jam before baking. SO GOOD!!

      I’m glad you loved them, doll!

  19. Rachelle says:

    Wow Linda – once again, you’ve outdone yourself! I had my doubts about this recipe for the longest time, until tonight when I made one single cookie in the toaster oven…they are awesome! I love having the option of making just one cookie as opposed to having an entire batch calling my name on the countertop. You’re the best – thank you! 🙂

  20. Nan says:

    Has anyone had good results using PB2?

  21. Tiffany says:

    Making 2 right now. I hope it works. Im going to have to invest in the egg sub later. I have 2 cartons now that have to be used first. thanks for the micro size for the wls peeps

  22. Beth M says:

    Hey… what happened to the “just one oatmeal cookie”? Am I missing it?
    Linda, your recipes are THE BEST!!

  23. Linda, can you post the “just one oatmeal” cookie version? Purty please? With Whey Low and a cherry on top? Cheers! Kelly

    1. Linda says:

      Just for you, dolly!

      LUCKILY I happened to be making oatmeal cookies for my ex-son-in-law – which I do every year for part of his Christmas present, so I had a photo op!

      It’s on there, now!

  24. doublexwhy says:

    Have you ever done these with honey or agave?

    1. Linda says:

      I haven’t tried to make them with honey or agave, but they would probably be YUM! Although, possibly a little too moist and might spread out more like those “lace” cookies.

  25. Lauren says:

    I tried this with Nutella instead of peanut butter and baked in a ramekin for 20 minutes!! Just One Brownie and it is FABULOUS at 109 calories!
    I’ve cooked from your recipes all week and I LOVE IT. I don’t even feel like I’m trying to lose weight because it is all so yummy! THANKS!

  26. Kim says:

    Made these and love them The only thing I added was one scoop of Whey protein powder. These are great! Thank You 🙂

  27. Sunshine says:

    I have a full batch in the oven as we speak, have a teenage son at home, but sent the recipe to my daughter who lives in a dorm room and only has a toaster oven! I havent tasted yet (as they are in the oven still!) but the batter was tasty, and I like that they are easy for her as they only have a few ingredients!

  28. Melissa says:

    OK so i was skeptical about these but i tried them tonight. I used splenda since i cant have regular sugar but for some reason both my hubby and i thought the Splenda over powered the Peanut butter flavour.
    Any Idea’s why? I’m thinking next time i try them i will cut the splenda back a bit. I made the full batch of them.

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  30. Michelle says:

    I made a whole batch tonight. I used natural peanut butter (only ingredient is peanuts) and Slenda. They are good and won’t go to waste, but not great. I’ll try again with regular peanut butter. I also plan to try the variations with SF chocolate or jam! Thanks for recipe! When I have egg substitute, this will be great to make 1 or 2 cookies for a quick cookie fix!

  31. Scott says:

    OMG. Thank you so much. I made these and they are so good. I added one drop of Caramel Splenda and than some chocolate chips. So delicious honestly!!!!

  32. Leathea Brown says:

    Thank you so much! I doubled the single cookie recipe as I was extra low on my carbs today….a very rare thing indeed! Since I was using natural peanut butter and it is thinner I added 1/2 tsp. of coconut flour. This made two delicious cookies. Glad I didn’t make the whole batch. 😉 Do you think these can be frozen?

    1. Linda says:

      You are very welcome, and I’m glad you loved them! Yes, they can absolutely be frozen!! Either before or after baking.

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