{Grain & Refined Sugar Free} PB Cookies

These are the other (somewhat healthier) peanut butter cookies I made this past weekend. First of all, the dough is incredible. Seriously, seriously incredible. The texture is like a fluffy frosting. Really, if you wanted, you could omit the egg and baking soda and use it as a peanut butter frosting. Or fruit dip. Or just eat it with a spoon... However, the cookies themselves have a really weird texture. They don't taste bad, in fact, they're kind of addicting. It's difficult to describe. They're moist and have this amazing peanut butter flavor. I have found that the texture is better if the cookies are frozen. (The cookies are still soft when frozen.) A little Nutella adds a nice touch. 


PB Cookies

Ingredients:
1 cup natural peanut butter (creamy or crunchy)
8 oz plain Greek yogurt (I used Fage 2%)
1/2 cup local honey
1 tsp natural vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1 egg 

Directions:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and your choice of grease.
• Mix everything up in a bowl or use your stand mixer. Like I said, the texture will resemble a fluffy frosting. 
• Use a cookie scoop (about 2 tsp), placing the drops of dough about 2" apart on the cookie sheet--they will spread!
• Bake for about 10 minutes or until the edges are slightly golden.
• Let cool for a couple minutes before transferring to a wire rack to cool completely. 

Makes about 36 cookies. Enjoy!