Low Iodine Peanut Butter Cookies

My wife recently went on a low iodine diet for her cancer journey and these cookies made her days a little brighter. If you want to eat better or find yourself needing to make a low iodine dessert, I strongly suggest saving this recipe to your rotation. My wife garnished her cookies with some ground pink Himalayan salt to make the flavor pop, which she said elevated it to the next dimension! If you want regular traditional peanut butter cookies, here’s a link to that recipe.

Here’s what you’ll need to make these:

• 1 cup unsalted peanut butter
• 1/2 cup sugar (monk fruit sweetener)
• 2 egg whites (4 Tbsps liquid egg whites)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp non-iodines salt

Let’s get baking!

Starting out, preheat oven to 350°F.

Mix all ingredients together in a large bowl.

Portion out into even sized balls, placing on a lightly greased or parchment lined baking sheet.

Next, flatten with a fork cross wise to give them that peanut butter cookie look and bake for 10-13 minutes or until edges are lightly browned.

Let the cookies cool on counter 10 minutes to set up completely and firm up.

Enjoy!

Print Recipe

Low Iodine Peanut Butter Cookies

Servings: 12 cookies

Author: Justin Holmes

Ingredients

• 1 cup unsalted peanut butter
• ½ cup sugar monk fruit sweetener
• 2 egg whites 4 Tbsps liquid egg whites
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp non-iodines salt

Instructions

• Starting out, preheat oven to 350°F.
• Mix all ingredients together in a large bowl.
• Portion out into even sized balls, placing on a lightly greased or parchment lined baking sheet.
• Next, flatten with a fork cross wise to give them that peanut butter cookie look and bake for 10-13 minutes or until edges are lightly browned.
• Let the cookies cool on counter 10 minutes to set up completely and firm up.

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