Melt In Your Mouth Peanut Butter Cookies - PCOS-Friendly Recipe

Servings: 36

Snack

This Melt In Your Mouth Peanut Butter Cookies is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Angie M These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.

Ingredients

1 cup shortening
1 cup white sugar
1 cup packed brown sugar
1 cup peanut butter
2 eggs
2 tablespoons water
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

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Frequently Asked Questions

Is Melt In Your Mouth Peanut Butter Cookies good for PCOS?

Yes, this Melt In Your Mouth Peanut Butter Cookies recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Snack with PCOS?

Yes, this recipe works well as a PCOS-friendly Snack. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 36 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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