Many of us are very familiar with those nighttime sugar cravings. You're watching television, reading a book and those cravings seem to creep around the corner.
Instead of heading to the refrigerator and grabbing chocolate or something full of sugar, you decide to look towards Smokey and Giraffe's Low-Carb Kitchen for their next Low-Carb dessert posting.
This week's low-carb treat is Smokey's Low-Carb Coconut Peanut Butter Cake Cookies!
Our recipe is simply delightful and satisfying. At merely 1-2 grams of carbs per cookie, you'll enjoy its light, creamy, and peanut flavors. Eat bite will melt in your mouth and will satisfy those nighttime cravings.
Preparation time is less than 5 minutes and cooking time was under 15 minutes.
When heading to the grocery store, we'll purchase:
- 8 oz. Cream Cheese
- 1/2 Stick of Margarine or Butter
- 1 Cup of Creamy Peanut Butter
- 1 Cup of Unsweetened Flake Coconut
- 1 Cup of Baking Splenda
- 1 tsp. Vanilla
- 3 tsp. Baking Powder
- 2 Egg
We'll start by placing our peanut butter in a large mixing bowl.
We'll then soften our cream cheese by placing our bowl in the microwave for about 1 minute and then will add to our peanut butter.
Next, we'll melt our margarine in the microwave for approximately 30 seconds and will add to our mixture.
We'll continue to add our eggs, Baking Splenda, coconut, vanilla, baking powder and will blend together.
Next, we'll line our baking pan with tin foil, spray with cooking spray, and will preheat our oven to 350F degrees.
We'll then, scoop spoonfuls of cookie dough onto our baking sheet, place the pan in the oven, and will bake for 10-12 minutes or until cookies are slightly browned.
The cookies may not appear brown when finished baking.
I will therefore, gently lift one of the cookies, with a spatula, to see if the bottom has browned. If the underside of the cookies have browned, they are done.
These chewy peanut buttery cookies are ready to be devoured! No more unsatisfied cravings!
Enjoy!!
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