Everyone has their go-to food. For me, it’s peanut butter & jelly. It’s my little taste of comfort. I want it when I’m sick. I want it when I’m hungry and have no idea what to eat. I’ll have it for breakfast, lunch, dinner–or all three meals!
My husband was flipping through one of the South Beach Diet cookbooks this weekend, and dog-eared a recipe that I just HAD TO HAVE the minute he told me about it: PB & J cookies! (Here’s a link to the recipe.)
He’s always looking for ways to cut out sugar from his diet, which is also helpful for me since sugar is pretty much all I want! I’m surprised that there isn’t a picture of my face next to the definition of “sweet tooth” in the dictionary. 😉
I had my doubts that these cookies would satisfy my craving, but I was pleasantly surprised. We used regular peanut butter instead of fat-free, but stuck to the recipe with our sugar-free raspberry preserves. I made a few with real jelly (because I didn’t trust that it would taste right) but it made a hole in the center. Perhaps that happened because they’re flourless? I’m sure there’s some sort of scientific reasoning behind it. Where’s Sid the Science Kid when you need an explanation?!
Anyhow, if you’re a fan of peanut butter and looking for a low-calorie treat that’ll crush your crankiness, I highly recommend these cutie pies. The kids will eat them up too!