I make these cookies a lot because they are low-carb. Normally, they're called Beanit Butter Cookies because they use Dixie Diner's Beanit Butter instead of peanut butter. It's made with soybeans instead of peanuts, so not only is it zero carb, but it's also allergy safe. The only way to get Beanit Butter is to order it online though, and that's a pain for me sometimes. There's another brand called I.M. Healthy 1-Carb Soynut Butter, which is what I used for this batch. I altered the original recipe and added unsweetened cocoa powder. These cookies are super easy to make, and a great low-carb snack or dessert.
CHOCOLATE SOYNUT BUTTER COOKIES1 egg
1/2 cup Splenda with fiber (or Xylitol or your favorite sweetener)
1 cup I.M. Healthy 1-Carb Soynut Butter
1 teaspoon baking powder
1 tablespoon unsweetened cocoa powder
Preheat oven to 350 degrees. In a medium bowl, beat egg. Add Splenda (or your favorite sweetener) and mix well. Add soynut butter, baking powder, and unsweetened cocoa. Mix well. Roll into 1-inch balls and place on baking sheet. Press down with tines of a fork. Bake for 8 minutes. Makes 24 cookies. Refrigerate for best results.
NOTE: This is a recipe from the Fat To Skinny program I follow. I've cut this recipe in half here, so if you want a larger batch of cookies, just double what I've posted. Also, the original doesn't call for unsweetened cocoa powder, so you can make plain ones if you prefer. I also bake mine on parchment paper and they slide perfectly on the rack to cool. You can also make them with regular peanut butter, but the idea here is for a low-carb cookie. I make mine pretty small, about an inch in size, and they're less than a half carb each.