Peanut Butter Cookies (LID)

Peanut Butter Cookies (LID)

These cookies turn out a little crumbly, but they taste great. Letting them cool completely helps them stay together better. My family ate them up quickly. I don’t even think they know they are on this low iodine diet with me. Ha ha ha!

I have found that many of the commercially available peanut butters do not contain iodized salt. I have verified with the manufacturers that both Skippy Natural and Peter Pan 100% Natural peanut butters do not contain iodized salt. Yay!

Peanut Butter Cookies

1 cup creamy (LID safe) peanut butter (about half a 16 ounce jar)
3/4 cup sugar
1 teaspoon baking soda
1 tablespoon flour
2 egg whites, lightly beaten (or 4 tablespoon liquid egg whites)
1 teaspoon vanilla

Preheat oven to 350 degrees F.

In a large bowl, mix the sugar, baking soda, flour, and  peanut butter together by hand or with a mixer. Add the egg whites and vanilla and blend well. If the dough is too soft at this point, add a little more flour (like 1 tablespoon) to firm up the dough.

Take 1 tablespoon of dough and roll into a ball. Place balls of dough on a cookie sheet about 2 inches apart (I put 12 cookies on each baking sheet). Using the tines of a fork, press down lightly to make a crosshatch design on top of each cookie. If the fork sticks, just dip it in a bit of flour.

Bake the cookies at 350 degrees for 12 minutes or until lightly browned. Remove the cookies from the oven and allow to cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.

Makes about 3 dozen.

1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 11 | On a Butterfly's Wings

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