According to my friend Anne, today is NATIONAL PEANUT BUTTER COOKIE DAY in the US! While the folks back home are celebrating our independence, the Yanks have decided to celebrate one glorious cookie—HELL YEAH!!!:) 🙂 🙂 It’s definitely worth the holiday! Since I’ve been trying to cut my sugar intake (as part of my promise to my groom to be–he’s been pestering me to cut my addiction for months), I’ve been researching endlessly online for sweet treats that are low in sugar. I decided to make my own little version of the ultimate comfort cookie today and surprise, surprise it actually turned out pretty well! Mind you, this is not my original recipe. You can simply google it and you’ll find a ton of different versions. 🙂
Chewy Gooey Peanut Butter with Ricotta Cookies
1 Cup of Natural Peanut Butter
1/4 Cup of Xylitol for Baking (Natural Low Glycemic Sugar Substitute)
1/2 Cup of Skim Ricotta
1/4 Cup of Chopped Walnuts
Optional: Semi Sweet Chocolate Chips
1. Beat the egg and mix in the peanut butter, xylitol, ricotta, and chopped walnuts. Yep, just dump it all in and mix them evenly.
2. Line your baking tray with a little butter and scoop out little dollops of the mixture.
3. Bake for about 20-30 minutes.