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Old 05-13-2013, 04:44 PM   #1
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Peanut Butter Criss Cross cookies

Hi All,

I made these cookies a few days ago, and love them. I am though, a peanut butter nut.

I got the recipe from a blog called Food Plus Girl, and finally made them.

It is relatively low in carbs and have a good amount of protein. They are also very filling.

PB Criss-Cross Cookies

Ingredients:

1 cup peanut butter (I use creamy natural)
1/4 cup Splenda
1 egg
1 TSP baking powder
pinch of salt

Steps:

- pre-heat oven to 350 degrees.
-mix all ingredients together in a bowl until smooth and all ingredients are well-combined.
-take walnut-sized balls of the dough and place on an ungreased cookie sheet
-press them down with a fork, forming a criss-cross pattern
-bake at 350 degrees for 8 to 10 minutes. Be sure not to let the bottoms of the cookies become overly brown
-remove from oven, let cool, enjoy

These are very peanut buttery tasting, which I love. These are rich enough that I am satisfied with one or, at most, two, which rarely happened with your typical cookie.

Question: As much as I love peanut butter, I would like to find an alternative for this recipe that replaces a portion of the pb with a low carb, gluten free flour in order to bring the calories per cookie down. Any ideas?

I look forward to hearing your input.

Tracy

Last edited by Smiles; 05-13-2013 at 04:46 PM.. Reason: addition
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Old 05-13-2013, 05:23 PM   #2
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I have had these before and they are really good. I found then to cruble easily but they tasted great. I was thinking of adding protein powder to them but if its a flour you want maybe coconut flour. You would likely need a bit more liquid in the recipe but it might help them bind together better too.
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Old 05-13-2013, 05:29 PM   #3
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peanut flour or pb2
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Old 05-13-2013, 06:34 PM   #4
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Quote:
Originally Posted by canadiangirl View Post
I have had these before and they are really good. I found then to cruble easily but they tasted great. I was thinking of adding protein powder to them but if its a flour you want maybe coconut flour. You would likely need a bit more liquid in the recipe but it might help them bind together better too.
Hmm, protein powder could work How much liquid do you think? Should I use water or milk or???

Tracy

Last edited by Smiles; 05-13-2013 at 06:38 PM..
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Old 05-13-2013, 06:36 PM   #5
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Quote:
Originally Posted by tofucheez View Post
peanut flour or pb2
I've never used peanut flour. That sounds like it could work. I thought of the PB2 as I have some, but it's a bit pricey, and this recipe requires a cup of pb.

Thanks for the feedback


Tracy
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Old 05-13-2013, 07:34 PM   #6
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These are great cookies but very fragile , they do make a great crust for cheesecake.

There are many recipes here and we add 1/4 cup or 1/2 c. of almond flour to give stability to your cookies. You might want a little more sweetner. Taste the batter.

I love peanutbutter cookies with chocolate chips.

Last edited by rosethorns; 05-13-2013 at 07:35 PM..
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Old 05-13-2013, 07:42 PM   #7
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Yummy! I want to make a peanut butter cheese cake now!
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Old 05-13-2013, 08:38 PM   #8
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Quote:
Originally Posted by rosethorns View Post
These are great cookies but very fragile , they do make a great crust for cheesecake.

There are many recipes here and we add 1/4 cup or 1/2 c. of almond flour to give stability to your cookies. You might want a little more sweetner. Taste the batter.

I love peanutbutter cookies with chocolate chips.
Rosethorns,

You rock! Thanks for the ideas. I love the idea of using this as a crust for pies and such. Crusts are something I need to find some tasty, yet LC, GF versions of. Now I have at least one.


A handful of the cookies were fragile, but most of mine were fine. Might depend upon how small or large you make them.


I'm going to try the almond flour.


How much would you recommend to reduce the peanut butter content by? I still want them to be peanut buttery, but would love to lower the calories per cookie.

Tracy

Last edited by Smiles; 05-13-2013 at 08:41 PM..
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Old 05-13-2013, 08:40 PM   #9
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Quote:
Originally Posted by canadiangirl View Post
Yummy! I want to make a peanut butter cheese cake now!
Me too! I have a recipe for a filling that is like a pb cheesecake filling that I can use. Let me know if anyone is interested and I'll add it here.

Tracy
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Old 05-14-2013, 04:20 AM   #10
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Quote:
Originally Posted by Smiles View Post
Me too! I have a recipe for a filling that in like a pb cheesecake filling that I can use. Let me know if anyone is interested and I'll add it here.

Tracy
I would love the recipe.....I can make it for my bbq this weekend so I have no excuse to indulge in birthday cake!
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Old 05-14-2013, 05:03 AM   #11
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If you replace the pb with almond flour, I don't think you're really cutting the cals...
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Old 05-14-2013, 06:20 AM   #12
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I have started using hazelnut flour instead of almond flour and now prefer it waaaay more than almond flour!!!!
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Old 05-14-2013, 09:41 AM   #13
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Quote:
Originally Posted by Smiles View Post
Rosethorns,

You rock! Thanks for the ideas. I love the idea of using this as a crust for pies and such. Crusts are something I need to find some tasty, yet LC, GF versions of. Now I have at least one.


A handful of the cookies were fragile, but most of mine were fine. Might depend upon how small or large you make them.


I'm going to try the almond flour.


How much would you recommend to reduce the peanut butter content by? I still want them to be peanut buttery, but would love to lower the calories per cookie.

Tracy
Just add the nut flour that you want Tracy.You don't want to reduce your peanutbutter. It's just to make your cookie more stable.

I don't know about lowering the calories.
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Old 05-14-2013, 10:46 AM   #14
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PB Cheesecake Filling recipe

Quote:
Originally Posted by canadiangirl View Post
I would love the recipe.....I can make it for my bbq this weekend so I have no excuse to indulge in birthday cake!
Here is the filling recipe. It is light and yummy.

PB Cheesecake Filling:

-8 oz cream cheese, softened (I use the reduced fat one- neufchatel)
-1/8 cup granulated Splenda or equivalent
-1/4 cup of peanut butter
-1 package of SF Cool Whip or whipped topping of your choice. I think the one i used was 8 oz.
- (optional) SF chocolate chips

1) Beat sugar, cream cheese and peanut butter together until they are well combined

2) Fold in SF Cool Whip

3) Pour into your chosen crust. I plan to use the PB Criss Cross Cookie recipe in this thread as the crust now. Spread out carefully to make smooth and level on top.

4) (optional) Add SF chocolate chips to the top

5) Put in the fridge for at least 3 or 4 hours.


This sets up very nicely and is delicious. You can leave it all peanut butter, or add the chocolate chips to add some chocolate. I made this in either an 8 or 9 inch pie pan. Sorry, I don't remember which atm. Take that into consideration if you use a larger cake pan.


Another idea would be to add chocolate to the crust. Maybe someone has an idea as to how to do a LC, GF chocolate pb or chocolate crust.


Adding a LC chocolate ganache to the top could be yummy too.


I'd love to hear any ideas on variations.


Tracy

Last edited by Smiles; 05-14-2013 at 10:51 AM.. Reason: addition
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Old 05-14-2013, 10:47 AM   #15
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Quote:
Originally Posted by marieze View Post
I have started using hazelnut flour instead of almond flour and now prefer it waaaay more than almond flour!!!!
Really? Thanks for telling me. I'll have to add hazelnut flour to my supply shopping list.

Can you tell me what in particular you like better about it please?

Tracy
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Old 05-14-2013, 10:49 AM   #16
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Quote:
Originally Posted by rosethorns View Post
Just add the nut flour that you want Tracy.You don't want to reduce your peanutbutter. It's just to make your cookie more stable.

I don't know about lowering the calories.
OK, I see. Well, it's cool with me if they stay as is. They are worth it. Thanks for your feedback.

If anyone comes up with any calorie reduction ideas though, I'm all ears. Lol.

Tracy
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Old 05-14-2013, 02:36 PM   #17
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I wonder if oat fiber would work as a stabilizer. 0 calories 0 carbs.
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Old 05-14-2013, 02:57 PM   #18
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Quote:
Originally Posted by Smiles View Post
Here is the filling recipe. It is light and yummy.

PB Cheesecake Filling:

-8 oz cream cheese, softened (I use the reduced fat one- neufchatel)
-1/8 cup granulated Splenda or equivalent
-1/4 cup of peanut butter
-1 package of SF Cool Whip or whipped topping of your choice. I think the one i used was 8 oz.
- (optional) SF chocolate chips

1) Beat sugar, cream cheese and peanut butter together until they are well combined

2) Fold in SF Cool Whip

3) Pour into your chosen crust. I plan to use the PB Criss Cross Cookie recipe in this thread as the crust now. Spread out carefully to make smooth and level on top.

4) (optional) Add SF chocolate chips to the top

5) Put in the fridge for at least 3 or 4 hours.


This sets up very nicely and is delicious. You can leave it all peanut butter, or add the chocolate chips to add some chocolate. I made this in either an 8 or 9 inch pie pan. Sorry, I don't remember which atm. Take that into consideration if you use a larger cake pan.


Another idea would be to add chocolate to the crust. Maybe someone has an idea as to how to do a LC, GF chocolate pb or chocolate crust.


Adding a LC chocolate ganache to the top could be yummy too.


I'd love to hear any ideas on variations.


Tracy
So 8oz s/f cool whip pk, would that be 8oz hwc before whipping or after??
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Old 05-14-2013, 05:39 PM   #19
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Quote:
Originally Posted by canadiangirl View Post
So 8oz s/f cool whip pk, would that be 8oz hwc before whipping or after??
I don't know about the equivalent to HWC. I'd be interested to know as well. If I find the info, I'll post it here for you.

Tracy

**UPDATE: I looked around on the Web, and WikiAnswers says that 1 cup of HWC equals 2 cups whipped cream. I've not tried it yet, so I can't validate its accuracy.

I hope that helps.

Tracy

Last edited by Smiles; 05-14-2013 at 05:51 PM.. Reason: found an answer
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Old 05-14-2013, 06:46 PM   #20
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I believe that is true, HWC doubles in volume when whipped -- just don't whip too long or you'll have butter!

Last edited by Tweaker Geek; 05-14-2013 at 06:47 PM..
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Old 05-14-2013, 06:48 PM   #21
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So would you use 1 c or 2 whipped? I plan to make this on friday.
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Old 05-14-2013, 08:32 PM   #22
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Quote:
Originally Posted by canadiangirl View Post
So would you use 1 c or 2 whipped? I plan to make this on friday.
I am fairly certain that the Cool Whip container I used was 8 oz. So, if HWC doubles in volume when whipped, you'd need 4 oz of HWC to get 8 oz whipped.

Does that make sense?

Tracy
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Old 05-15-2013, 04:06 AM   #23
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No. You need 8 oz to get 8 oz. I think you are confusing volume with weight.
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Old 05-15-2013, 08:24 AM   #24
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Originally Posted by Soobee View Post
No. You need 8 oz to get 8 oz. I think you are confusing volume with weight.
This is what I use. If a recipe calls for a 8oz. tub of Cool Whip I whip up 8oz. of HWC, 1/4 tsp glucomannan, sweetener to taste (I use about 1/16 tsp Kal Stevia), and 1/2 tsp vanilla extract.
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Old 05-16-2013, 06:42 AM   #25
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That sounds so good. And since I'm going to the store anyways....think I will make this yummy sounding dessert

Deanna :-)
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Old 05-18-2013, 01:21 PM   #26
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Quote:
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No. You need 8 oz to get 8 oz. I think you are confusing volume with weight.

Thanks, Soobee,

I'm still getting the hang of conversions

Tracy
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