Alright, so I woke up this morning feeling super sluggish and have been sneezing non-stop! I think I am getting a cold. This is not a good time for a cold (I know, I know, is there any “good” time for a cold?). I have a month and a half to write and defend my prelim paper if I finally want to move onto my dissertation, finish grad school, and get that Ph.D. next summer. I WILL finish!

So despite feeling crappy and having a boatload of work to do, I decided to make these low-carb peanut butter cookies for you all instead (yeah, I know how to prioritize!). I first saw this recipe on a message board I used to frequent a few years ago. I make these cookies a lot because they are healthier than the traditional cookie and they don’t require many ingredients! These cookies are low-carb because they have no flour and instead of using real sugar, I used Splenda. If you don’t care about the carbs or sugar, then feel free to use regular sugar. Now, if you’ll excuse me, I’m going to go eat some of these cookies, take some DayQuil, and get back to work! Happy Sunday!

Low-Carb Peanut Butter Cookies

Makes 12 small cookies


– 1 cup reduced-fat peanut butter

– 2 tsp. vanilla extract

– 1 egg

– 1 cup granular Splenda*

1. Preheat oven to 350 degrees. Mix ingredients in a bowl. Drop from teaspoonfuls onto a non-stick cookie sheet. Using the back of a fork, dip fork into some warm water (you can then dip in some more Splenda if you want) and make a criss-cross patten on top of the cookies as you flatten them a bit. Bake for approximately 9-10 minutes or until cookies start to brown.

– You may find that a cup of Splenda is too sweet for your tastes. I actually tend to use more like 3/4 and have even went as low as a 1/2 of a cup because I don’t like for these to be super sweet! So feel free to experiment with the sugar measurements!