I love peanut butter cookies! Hands down they are my favorite. And Nutter Butter’s are my own personal kryptonite. I don’t even buy them for the rest of the family because it would just be torture to have them in the house.
So I finally made my own low carb version of the Nutter Butter and they are really satisfying! There is a secret ingredient in these cookies – it was an experiment and I was really happy with the results. So happy in fact that I’m going to be trying it out in some bread and cake versions in the near future. You’ll never guess what it is!
Water chestnuts! Yup! I had a can of them leftover from another recipe I was working on for the e-cookbook and they were so starchy and yet low in carbs that I thought they might work in baked goods. They are very neutral flavored so they virtually disappear in the recipe, yet they added an excellent texture to the cookies. I’m super excited to experiment with these further – and as an added bonus they are pretty cheap and easy to find in any grocery store’s Asian section. So stock up people because they are going to be showing up in a lot of my low carb recipes in the next month or so!
- For the cookies:
- 1 cup sliced water chestnuts
- 2 Tbsp butter, softened
- 1/2 cup peanut butter*
- 3 tsp stevia sweetener
- 1/4 cup flax meal
- 1/3 cup coconut flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- For the filling:
- 1/3 cup peanut butter*
- 3 oz cream cheese, softened
- 1 tsp stevia sweetener
- Combine the softened butter, peanut butter, water chestnuts and stevia in a blender or food processor – blend until smooth. Scrape the mixture into a medium bowl.
- In a small bowl, combine the flax meal, coconut flour, baking powder, baking soda and pinch of salt, stirring until well mixed.
- Add the dry ingredients to the wet ingredients and mix until a stiff dough forms. Chill for 1/2 an hour so it’s easier to work with.
- Roll into 18 balls and place on a greased or parchment lined cookie sheet. Press down with a fork to make the traditional cross hatch designs. Bake in a preheated 375 degree (F) oven for 15 minutes. Remove and cool.
- To make the filling: blend your softened cream cheese and stevia until fluffy. Add your room temperature peanut butter* and blend until fully combined.
- To assemble the cookies: Spread the filling mixture onto 9 of the cookie halves, then press the remaining 9 cookie halves onto the top.