If peanut butter is wrong, I don’t wanna be right.
If you follow me on Snap you know I am a peanut butter junkie. I can clear a jar in a week (and sometimes a day!) I love it straight out of the jar, on apples or celery, with banana, did I say straight from the jar? Yes, I love the butter from the peanut. It is one of my small joys.
Peanut Butter is surprisingly not terrible for you. Alright, I digress, if you have a peanut allergy then yes it could be very terrible for you but for all of us born prior to 1995 we don’t have that mess to discuss.
Natural peanut butter – the good kind with no added sugar – has a mere carb count of 4 but you subtract the dietary fiber count of 2 from that and find that truly the carb count is 2 (yes!) and a sugar level of 3. Of course that is per a two tablespoon serving (weaklings!)
Peanut butter keeps your blood sugar regulated and keeps us very satiated. It is a super food in it’s own right.
The history of this fabulous food gold is pretty interesting too! If you are a food nerd and interested here’s the story in short form as only I can tell it:
The dude that founded Kellogg’s cereal (and was a doctor) actually created peanut butter as a food for people who did not have teeth. This was a totally nutrient rich and dense food that allowed them to get proper nutrition despite their lack of pearly whites. That was way back in the 1890’s. In the very early 1900’s a dude named Dr. Straub in Missouri created a machine that would do nothing but make peanut butter! Another dude would perfect the process and create the brand Peter Pan and then another guy would come out with the Skippy brand shortly after. I was raised on Peter Pan then switched to Jif and now I will eat any peanut butter but the house brand unless I am at Aldi. They have great house brand natural peanut butter. And I felt the need to share this with you as part of your history lesson.
To make a short story shorter – peanut butter was created for toothless beings for stable nutrition. Oh and peanuts are not nuts – they are beans! Yep, they are a legume!
One of my favorite cookies is the peanut butter cookie (you’re shocked, I know.) I choose to make these in a sensible way for my personal nutrition choices and today I share that with you and give you even more information on playing with this recipe.
To eliminate the “bad” stuff we opt to not use any flour or white sugar.
1 cup of natural creamy peanut butter
1/8th cup of sugar substitute (Truvia would be your best bet. However, I live in North Carolina and have been known to use a little Sweet n Low, shame shame, I know!)
1 teaspoon of vanilla
1/2 cup of whole oats
1/2 cup of dark chocolate (100%) chips
Combine all the ingredients and mix well. I use a mixer for about thirty seconds and then a spoon to finish the combination process.
Preheat your oven to three hundred degrees.
Roll dough into one to two inch balls and place on an ungreased cookie sheet.
Be sure to make your fork marks on the cookies! A peanut butter cookie is not a peanut butter cookie without the marks!
Bake for ten minutes.
Let these bad boys cool for up to five minutes. The density will allow them to hold in heat for a lot longer than other cookies.
Low sugar, low carb, and just perfect!