IN SEASON
NATIONAL COOKIE MONTH THREE SWEET RECIPES TO HELP YOU CELEBRATE BY SARAH STEFFENS
W
e’re not upset at all that October is National Cookie Month, giving us an extra nudge to prep some mouth-watering treats to enjoy all month long. For October, we are whipping up three mouth-watering recipes to satisfy any sweet tooth. Choose between Traditional Chocolate Chunk Cookies with ooey, gooey melted chocolate, Grain-Free Ginger Molasses Cookies to embrace the Fall season, and the quickest three-Ingredient Keto Peanut Butter Cookies to keep you on track with your health goals this season—or, you know, make them all.
3-INGREDIENT KETO PEANUT BUTTER COOKIES Makes 8
INGREDIENTS 1 large egg 1 c. natural peanut butter with salt ½ c. erythritol sweetener
DIRECTIONS: Preheat oven to 350 degrees Fahrenheit. Whisk egg in mixing bowl and stir in peanut butter and erythritol until well-combined. Scoop heaping tablespoons and arrange on a baking tray lined with parchment paper. Bake in oven for 7-9 minutes, or until cookies are set on the edges but creamy in the middle. Allow to cool before serving with optional peanut butter drizzled on top.
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OCTOBER 2021 | SJMAG.COM
