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1 large egg

1 cup natural peanut butter, crunchy or plain, brought to room temperature

High intensity sugar substitute, such as sucralose or stevia, equal to 3/4 cup of sugar

1/4 cup plus 2 tablespoons of brown sugar replacement, such as Diabetisweet, LC Sweet Brown, or Just Like Sugar Brown

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup sugar-free chocolate chips, optional

Preheat oven to 350 degrees. Grease a large baking sheet.

Beat the egg with a fork until smooth. Add peanut butter, sweetener, vanilla, baking powder, and baking soda and mix well. Stir in chocolate chips if using. Shape tablespoonfuls of dough into 34 balls and place 2 inches apart on baking sheet. Flatten the balls with a fork, making a crosshatch design on each cookie. (Cookies will have a diameter of about 2 inches and will not spread much.) Bake for about 15 minutes or until firm and browned. Let cool for a few minutes before removing from pan.

Makes 34 cookies. Per cookie—
Net carbohydrate: 0.9 grams (with a zero-carb sweetener); Protein: 2.1 grams; Fiber: 0.5 grams; Fat: 3.9 grams; Calories: 47

Total weight: 13 ounces or 381 grams
Weight per cookie: 1/3 ounce or 11.2 grams
Preparation time: 10 minutes active, 35 minutes total

T i p:
Refrigerate natural peanut butter after stirring and the oil will not separate.

Recipe from Nourished; A Cookbook for Health, Weight Loss, and Metabolic Balance by Judy Barnes Baker, available from:

Important Update: I have had trouble with this recipe when the peanut butter was too runny, as it makes the cookies very fragile. I suspect that some brands may have started using more oil in proportion to nuts to make a cheaper product. I’m going to try draining off some of the oil that rises to the top of the jar if I get a thin one again.

Help Santa lose his jelly belly by leaving him a plate of these tasty treats, filled with bright jam or rich chocolate.

1 stick butter (1/2 cup), softened to room temperature

Sugar substitute equal to 1 cup sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups almond flour or almond meal

1/3 cup finely chopped almonds

1/4 cup sugar free jam

Cream the butter with an electric mixer, then blend in the sweetener, egg yolk, and vanilla extract. Whisk the almond flour together with the baking powder and salt. Stir into the butter mixture until smooth.

Refrigerate for 1 hour. Shape dough into 1-inch diameter balls and roll in chopped almonds. Place on a large cookie sheet. Make an impression in each ball with your thumb. Return to the refrigerator for 15 minutes.

Preheat oven to 350 degrees.

Bake cookies for 18 to 20 minutes or until lightly browned and baked through. While still hot, fill the cavities with a teaspoon of jam. Return to oven for 2 or 3 minutes to melt jam.

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker

Makes 30 cookies.

Total Carbs per each: 3.3 grams;

Fiber: 1 gram;

Net Carbs per each: 2.3 grams (1.5 grams with zero-carb sweetener)

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker, available from:

Instead of jam, fill the centers of the hot cookies with chopped, sugar-free chocolate chips or chocolate bars, such as Choco Perfection. Return to oven briefly if necessary to melt chocolate.

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker, available from:

(c) 2011, Judy Barnes Baker

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