A favorite blue monster says, "C is for cookie", but unfortunately when it comes to cookies, C is also for high carbohydrates. I created these low sugar cookies (only 2g of sugar and 4 g net carbs each) for my kids and yours, so when your cookie monster says, "Me want cookie", you can pass the plate!

(Yields 17 cookies (Unless you eat all the cookie dough! Don't do it!))

Ingredients:

•  1 cup natural peanut butter
•  1 egg
•  3 packets stevia
•  2 Tbsp xylitol (available here: http://bit.ly/1lnMp0G)
•  1 Tbsp honey
•  Omega Crunch Shelled Flax (available here: http://bit.ly/1l8QN0t) and chopped almonds for topping.

Method:

Preheat oven to 325 F.

Line a cookie sheet with parchment paper.

Add all ingredients (except the nuts and seeds for topping) to a large bowl and mix with an electric mixer on low for approx. 1-2 minutes until the ingredients are well blended and crumble. Scoop out a pressed Tbsp of dough at a time and spread them evenly apart on the lined cookie sheet. Use the prongs of a fork to make a criss cross pattern on each cookie as you flatten it. Sprinkle the top of each cookie with the shelled flax and chopped nuts. Gently press the nuts/seeds into the top of each cookie. Bake in preheated oven for 14 minutes. Allow to cool on cookie sheet for 10 minutes. Cookies will firm up during the cooling time.

Approx. Nutritional Info Per Cookie:

105 cals, 6g carbs, 7g fat, 4g protein, 2g sugar, 2g fiber

(6g carbs - 2g fiber = 4g net carbs)

Recipe by Kitchen Caleigh

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