What you do in your house is worth as much as if you did it up in heaven for our Lord God. We should accustom ourselves to think of our position and work as sacred and well-pleasing to God, not on account of the position and work, but on account of the word and faith from which the obedience and the work flow. ~ Martin Luther

Tuesday, March 02, 2021

Marvelous, Magical Keto Cookies (that actually taste good)

 I was singing their praises in this post, and Rachel asked for the recipe soooo..... here it is!  These keto cookies are marvelously yummy and MAGICAL because looking at the ingredients, you wouldn't expect it to make a cookie but it does!  These are sugar-free and gluten-free.  And marvelous.  And magical.

1 8 oz block of cream cheese

1 cup peanut butter (sugar free or not, if it matters to you)

1 cup sweetener (that measures like sugar.  I have used Swerve brown sugar in mine)

1 tsp baking soda

1 tsp. vanilla

Mix it all together well.  Roll ' em into balls.  Plunk 'em on some parchment.  Bake at 350 degrees for about 10-12 minutes until golden around the edges.

They are very fragile when hot and take a while to set up so leave them to cool for a few minutes on the cookie sheet before moving them to a cookie rack to finish cooling.

I melted some dark chocolate and drizzled some on top for these.  I have also sprinkled a bit of coarse salt.  I have also made them much smaller (like half dollar size) and plunked a lovely little dark chocolate morsel in the middle for a variation of the peanut butter blossom.  Or, don't dress 'em up at all- just enjoy them!

FULL DISCLOSURE:  The original recipe came from here but when making it, I was distracted by a conversation I was having with my boys and I forgot the egg.  I thought they would be ruined but turned out great.  Later, I followed the original recipe exactly and liked my OOPS! recipe better.


Another Rebecca said...

Ah, the oops is often better than the original! J has been making keto bagels that are actually quite tasty - I'll admit I was a skeptic until I tried them. Amazing.

I recently stumbled across a grain-free, egg-free, oil-free cookie recipe and can't believe it actually works. They are pretty stout, depending which kind of cocoa you use, and they are really nice with a few mini chocolate chips stirred in, or toasted coconut, and also good without. I've been baking for decades, but rarely weigh ingredients. However, this was too easy not to, 1 bowl on the scale and re-set to 0 after each addition, no measuring cups except for the water, one spoon to stir, and DONE!

Leah Terry said...

Thank you for sharing this recipe! My favorite sweet treats are cookies and ice cream. I've missed having them these last couple months!

Eileen Daidone said...

I can't wait to try these!!

Abigail said...

YUM! I'll have mine with a heaping side of gluten! ;)