The Weight Watchers-friendly peanut butter cookie was a delightful little treat, perfectly golden and slightly crisp at the edges. Its surface was marked with a delicate crisscross pattern, pressed lovingly by a fork, giving it a homemade charm. The aroma of roasted peanuts wafted through the air, warm and inviting, with just a hint of sweetness that wasn’t overpowering. Despite its lighter ingredients, the cookie delivered a rich, nutty flavor that melted on the tongue, leaving behind a satisfying, buttery smoothness. With its small size and soft, crumbly texture, each bite felt indulgent yet guilt-free, a perfect balance between healthy and comforting.
Ingredients (Makes about 12 cookies):
- 1/2 cup natural peanut butter (no added sugar or oil)
- 1/3 cup granulated zero-calorie sweetener (e.g., Stevia, Monk Fruit, or Splenda)
- 1 large egg
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix the Ingredients:
In a medium bowl, combine the peanut butter, sweetener, egg, vanilla extract (if using), and salt. Stir until well mixed and a dough forms. - Form the Cookies:
Roll the dough into 12 equal balls (about 1 tablespoon each). Place them on the prepared baking sheet about 2 inches apart. - Flatten the Cookies:
Use a fork to gently press down on each cookie, making a crisscross pattern. - Bake:
Bake in the preheated oven for 8–10 minutes, or until the cookies are set but still soft in the center. They’ll firm up as they cool. - Cool Completely:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
