4 Ingrediant Peanutbutter Cookie

Sharon M. · 05-01-2005, 02:06 PM

This sounds very easy and interesting. I am going to try this tomorrow!!

1 c. natural, no sugar added peanutbutter- creamy or crunchy
1 1/3 c. Powder Splenda
1 egg
1 t. vanilla (no sugar added)
Preheat oven to 350 Combine 1 c. Splenda and the rest of the ingrediants, mixing well. Roll the dough into balls the size of a walnut. Dip a fork into the remaining Spenda (to keep from sticking) and make a crisscross design on each cooking. Bake for 12 minutes, remove from oven and sprinkle small amount of Spenda on each cookie. Cool before removing from pa.

LindaSue · 05-01-2005, 04:16 PM

I made some last week after seeing Paula Deen make them on TV. Here's a picture:

Here are the carb counts and comments that I posted on my site:

Makes 24 small cookies or 18 large cookies

With granular Splenda:
Per Cookie: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs
Per 2 Cookies: 135 Calories; 10g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Cookie: 62 Calories; 5g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net Carb
Per 2 Cookies: 124 Calories; 10g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

These are from Paula Deen and I followed her recipe almost exactly, but used liquid Splenda instead of granular. I also made 24 cookies instead of 18 as she suggested and didn't bother sprinkling them with Splenda after baking. I ended up baking mine an extra 10 minutes (22 minutes total) to try to get them to set up better, but it made little difference. These are extremely fragile and fall apart in your hand. I don't recommend making only 18 large cookies because they'd be that much more fragile. I also recommend keeping them frozen so that they'll hold together while eating them. These taste good, but are a bit like eating firm peanut butter or peanut butter fudge rather than a cookie. They do make a nice sweet snack though.

My husband loved them, by the way.

amygirl_011 · 05-01-2005, 05:42 PM

Linda, a question about your pb cookies. By the way they look wonderful!!
When you give the carb/cal amount, are they for the 18 cookie batch or the 24??

Charski · 05-01-2005, 08:11 PM

I've made those before too with the same results - tasty but VERY fragile - they crumble if you look at them sideways!

Char

LindaSue · 05-02-2005, 04:43 AM

Quote:

Originally Posted by amygirl_011

Linda, a question about your pb cookies. By the way they look wonderful!!
When you give the carb/cal amount, are they for the 18 cookie batch or the 24??

The counts are based on 24 small cookies. They are maybe 2 bites each.

Mule_Freak · 05-02-2005, 07:54 AM

This is the first low carb goodie I made was the 4 Ing. P.B. Cookies, I loved them, yes fragile, but they froze well and I think alot better then high carb P.B. cookies.

Lisam1131 · 05-02-2005, 01:17 PM

those look good!!!

ska53 · 05-05-2005, 08:38 PM

Would the PolyD help make them a little more chewy?

05-01-2005, 02:06 PM	#1
Sharon M. Senior LCF Member Join Date: Sep 2002 Location: Northern Ohio Posts: 250 Gallery: Sharon M.	4 Ingrediant Peanutbutter Cookie This sounds very easy and interesting. I am going to try this tomorrow!! 1 c. natural, no sugar added peanutbutter- creamy or crunchy 1 1/3 c. Powder Splenda 1 egg 1 t. vanilla (no sugar added) Preheat oven to 350 Combine 1 c. Splenda and the rest of the ingrediants, mixing well. Roll the dough into balls the size of a walnut. Dip a fork into the remaining Spenda (to keep from sticking) and make a crisscross design on each cooking. Bake for 12 minutes, remove from oven and sprinkle small amount of Spenda on each cookie. Cool before removing from pa.

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05-01-2005, 04:16 PM	#2
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I made some last week after seeing Paula Deen make them on TV. Here's a picture: Here are the carb counts and comments that I posted on my site: Makes 24 small cookies or 18 large cookies With granular Splenda: Per Cookie: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs Per 2 Cookies: 135 Calories; 10g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs With liquid Splenda: Per Cookie: 62 Calories; 5g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net Carb Per 2 Cookies: 124 Calories; 10g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs These are from Paula Deen and I followed her recipe almost exactly, but used liquid Splenda instead of granular. I also made 24 cookies instead of 18 as she suggested and didn't bother sprinkling them with Splenda after baking. I ended up baking mine an extra 10 minutes (22 minutes total) to try to get them to set up better, but it made little difference. These are extremely fragile and fall apart in your hand. I don't recommend making only 18 large cookies because they'd be that much more fragile. I also recommend keeping them frozen so that they'll hold together while eating them. These taste good, but are a bit like eating firm peanut butter or peanut butter fudge rather than a cookie. They do make a nice sweet snack though. My husband loved them, by the way.

05-01-2005, 05:42 PM	#3
amygirl_011 Senior LCF Member Join Date: Jul 2004 Location: Minnesota Posts: 923 Gallery: amygirl_011 Stats: 155/142.5/127 5"5	Linda, a question about your pb cookies. By the way they look wonderful!! When you give the carb/cal amount, are they for the 18 cookie batch or the 24??

05-01-2005, 08:11 PM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,855 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've made those before too with the same results - tasty but VERY fragile - they crumble if you look at them sideways! Char

05-02-2005, 07:54 AM	#6
Mule_Freak Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Ohio Posts: 3,295 Gallery: Mule_Freak Stats: 145/125-130/135 WOE: moderate carbs Start Date: Oct. 2003	This is the first low carb goodie I made was the 4 Ing. P.B. Cookies, I loved them, yes fragile, but they froze well and I think alot better then high carb P.B. cookies.

05-02-2005, 01:17 PM	#7
Lisam1131 Major LCF Poster! Join Date: May 2003 Location: New York Posts: 1,043 Gallery: Lisam1131 WOE: ATKINS	those look good!!!

05-05-2005, 08:38 PM	#8
ska53 Senior LCF Member Join Date: Oct 2004 Location: INDIANA Posts: 639 Gallery: ska53 Stats: 201/185/130 WOE: Atkins Start Date: Re-inducted 4/26/09	Would the PolyD help make them a little more chewy?