Peanut Butter Cookies revisted - improved texture

SummerAnne · 01-14-2011, 04:59 PM

On a whim I decided to play with the peanut butter cookie recipe tonight. I didn't care for how crumbly the original is.

Original recipe:

1 cup peanut butter
1 cup splenda
1 egg

To this I added 1 scoop vanilla protein powder, 1 scoop golden flaxseed and appx. 2 tablespoons of vanilla davinci. I didn't measure the davinci cause it was the end of a bottle and I just dumped it in.

I used the scoops that came with the products, each scoop appears to be about 2 Tbsp.

Mix together & bake at 350 for 10 minutes.

The cookies hold together much better now and taste pretty good.

Ginaaaaaa · 01-14-2011, 06:05 PM

Sounds good Summer, I might try these tomorrow. Thanks!!

mojave · 01-14-2011, 06:09 PM

I've been making these and we like them a lot.

1 cup Bob's Red Mill almond flour
1 cup natural peanut butter
1 egg
3 T Truvia
1/2 tsp baking soda
1 tsp minced orange peel ( Penzeys)

Mix together, roll into balls and press with a fork ,bake at 325 for 10 minutes, check for browning. Makes 20 or so.

I have a Breville counter top oven, gets a bit hot in there.

These cookies are great when cooled, and crisp the next day.

Kaarren · 01-14-2011, 06:41 PM

Hey! Great Idea!

tinatina · 01-17-2011, 06:03 AM

sounds good!

Beeb · 01-17-2011, 03:54 PM

Quote:

Originally Posted by SummerAnne

On a whim I decided to play with the peanut butter cookie recipe tonight. I didn't care for how crumbly the original is.

Original recipe:

1 cup peanut butter
1 cup splenda
1 egg

To this I added 1 scoop vanilla protein powder, 1 scoop golden flaxseed and appx. 2 tablespoons of vanilla davinci. I didn't measure the davinci cause it was the end of a bottle and I just dumped it in.

I used the scoops that came with the products, each scoop appears to be about 2 Tbsp.

Mix together & bake at 350 for 10 minutes.

The cookies hold together much better now and taste pretty good.

FYI.....Most scoops in PP measure a little more or a little less but usually around 1/3 of a cup. As far as a scoop of golden flax seed I have never gotten this product with a scoop so I am going to assume that your scoop is probably the same size as the PP's scoop, making that 1/3 of a cup of Golden Flax Seed AND I'm also assuming you mean Golden Flax Meal and not just the seed? Or are you using the whole seed in this recipe?

Thanks!!

SummerAnne · 01-17-2011, 09:34 PM

Yes it's flax meal, sorry! I buy a 40oz bag of it at Sam's club that comes with a scoop. The scoops look to be the same size.

Merrynutlump · 03-28-2011, 03:39 PM

hi im just starting to try out some of these low carb recepies, but please can you tell me the weight of ingredients when you say one cup? because its not a term used here in the uk and a whole cup of peanut butter seems like it will be more than one jar! thanks

CarolynF · 03-28-2011, 03:56 PM

I'll help..Many of us here in the States don't weigh our ingredients..One cup is 8 ounces in a measuring cup. Most jars of pnut butter are larger than 8 ounces.. HTH..

Charski · 03-28-2011, 06:07 PM

It's one cup by WEIGHT, but not by VOLUME - not sure how much a cup of peanut butter actually weighs but I bet it's more than 8 ounces!

It's like the difference between a cup of feathers and a cup of pennies - they both take up the same amount of ROOM in the cup, but the pennies will weigh a whole lot more than the feathers do.

sistertzu · 03-28-2011, 06:20 PM

Thanks I'm going to try this!

I made some peanut butter cookies yesterday with one cup of peanut butter, one egg, 1/3 cup truvia, a teaspoon of vanilla and a couple tablespoons of coconut flour. I was surprised, they did hold together better than the original recipe.

CarolynF · 03-28-2011, 08:12 PM

Char: Isn't it one cup by volume?? not by weight....I use a measuring cup to measure out my pbutter. Let me look up how much peanut butter weighs..LOL

A cup of peanut butter weighs 6 ounces..

drjlocarb · 03-28-2011, 08:20 PM

One cup is 8 fluid oz, not 1/2 pound. I had this problem in the chip thread with 2 oz of coco butter. I still am not sure if it is 2 fluid ounces or 2 ounces by weight.

CarolynF · 03-28-2011, 08:27 PM

Okay..I did some googling and there are dry and wet measuring cups..Here is the scoop:

Is there any difference between wet and dry measuring cups?

There is a difference. A wet measuring cup has the line a little below the top of the cup, so you can avoid spillage. Tapping a wet measuring cup to settle a dry ingredient to the desired line will cause some fine ingredients, like flour or sugar, to compact. This can wreak havoc with fragile recipes. For example, an extra 10 grams of sugar in certain cake recipes would be disastrous.

A dry measuring cup filled to the top with a liquid will yield a roughly correct measurement, though pouring it may be messier without a spout.

For exact results, San Francisco baker Rachel Leising recommends using wet measuring cups for liquids and a scale for dry ones. Note that each dry ingredient will have a different weight: One cup of sugar does not weigh the same as one cup of rice

crazywoman-n-wy · 03-28-2011, 09:37 PM

This might help some:
1 US cup + 236.5882 ml or 8.326738 UK oz. (Not weight) Or 0.2365882 liters.

And if 1 cup = 6 US oz, then it should be 1.040842 UK oz. Or 0.2267962 kilo. Does that sound right?

LindaSue · 03-29-2011, 05:07 AM

Quote:

Originally Posted by Merrynutlump

hi im just starting to try out some of these low carb recepies, but please can you tell me the weight of ingredients when you say one cup? because its not a term used here in the uk and a whole cup of peanut butter seems like it will be more than one jar! thanks

You might want to invest in a set of American measuring cups. They do sell them over there. I've seen them in places like Sainsbury's and John Lewis.

drjlocarb · 03-29-2011, 05:26 AM

That is good Billie, but 1 cup = varied US oz by weight(kg) depending on the ingredient.

1 cup = 8 US fluid oz by volume.

As for the question, it would be 8 fluid oz of peanut butter, or 236.6 ml. That may be a whole jar depending on the size of your jar.

Merrynutlump, I would suggest you get your hands on a set of measuring cups and spoons if you are going to try the recipes here.

CarolynF · 03-29-2011, 08:48 AM

You know, I never thought of American measuring cups versus European measuring cups..
I know some British recipes are by weight..

drjlocarb · 03-29-2011, 09:20 AM

They get confused and we can't even figure it out.

b_lou_who · 03-29-2011, 12:53 PM

one cup of peanut butter US is 192 grams by weight.

US labels always show the grams in brackets next to the serving measure. 2T = 32g and 2T also is 1/8c US, so 32x8 gives you the gram weight of 192g.
I always use the gram weight from the label and weigh even though I'm not in Europe or UK. I know all of your recipes are by weight, it is so much easier and more precise.
Have fun making cookies!

Merrynutlump · 04-04-2011, 09:04 AM

Quote:

Originally Posted by CarolynF

You know, I never thought of American measuring cups versus European measuring cups..
I know some British recipes are by weight..

yes nearly all british recipies are by weight, the only other thing used is tea spoons and table spoons!
I made the cookies and they turned out great! i found out that one cup is roughly 205grams so worked to that instead

might be time to get me some measuring cups as lots of the recipes on here call for cups!

H20Goddess · 07-20-2011, 01:20 PM

I make these quite often...huge peanut butter addict. Mine don't come out crumbly at all, in fact they have somewhat of a chewy, creamy texture because I add a level teaspoon of cream of tartar.

I find I half up the recipe since I tend to eat the whole batch all by myself...lol

vli1127 · 11-15-2011, 04:54 PM

Exactly what I was looking for.

Truffles · 11-15-2011, 06:42 PM

I think I'm going to try it with the Cream of tartar. I love soft chewy cookies!!

Ginaaaaaa · 11-15-2011, 06:59 PM

Has anyone tried these using peanut flour?

Soobee · 11-16-2011, 04:53 AM

Maria has a recipe on her blog using peanut flour.
Peanut Butter Cookies Maria
1/2-cup butter or coconut oil
1/2-cup natural peanut butter
1/2 cup Truvia
1 tsp. vanilla extract
1 egg
1 tsp. baking soda
1 cup peanut flour
1/4 tsp. Celtic sea salt
1/2 cup chopped salted peanuts (optional)
Preheat oven to 325 degrees F. Cream the butter, peanut butter, sweetener and vanilla together. Blend for 3 minutes. Add in the egg and mix well. Sift the baking soda, peanut flour and salt together. Slowly add the peanut flour mixture to the butter mixture. Stir well to combine. Stir in the chopped nuts (if using).Take off 1-inch pieces of the dough, roll into a ball and place on an ungreased baking sheet. Press tops with fork tines. Bake at 325 degrees F for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling.

zipp2play · 11-16-2011, 07:25 AM

Quote:

Originally Posted by H20Goddess

I make these quite often...huge peanut butter addict. Mine don't come out crumbly at all, in fact they have somewhat of a chewy, creamy texture because I add a level teaspoon of cream of tartar.

I find I half up the recipe since I tend to eat the whole batch all by myself...lol

H2O Goddess - What exact recipe do you use???

Ginaaaaaa · 11-16-2011, 08:10 AM

Thanks Soobee!!

H20Goddess · 11-28-2011, 10:56 AM

Quote:

Originally Posted by zipp2play

H2O Goddess - What exact recipe do you use???

Just the basic lc one something like this:

1 cup natural peanut butter
1 cup Splenda or other sweetener equivalent
1 egg
1 teaspoon vanilla
cream of tartar
A dash of salt

I don't add a full cup of sweetener, I add just a little more than half. Sometimes I dont' even add the full cup of peanut butter. But I definitely never add the full cup of sweetener because it is too sweet, and besides the less sweetener, the less bitter after taste.

01-14-2011, 04:59 PM	#1
SummerAnne Way too much time on my hands! Join Date: Oct 2003 Location: Florida Panhandle Posts: 11,534 Gallery: SummerAnne Stats: 254/247.6/No Specific Goal WOE: NK Start Date: 5/20/12	Peanut Butter Cookies revisted - improved texture On a whim I decided to play with the peanut butter cookie recipe tonight. I didn't care for how crumbly the original is. Original recipe: 1 cup peanut butter 1 cup splenda 1 egg To this I added 1 scoop vanilla protein powder, 1 scoop golden flaxseed and appx. 2 tablespoons of vanilla davinci. I didn't measure the davinci cause it was the end of a bottle and I just dumped it in. I used the scoops that came with the products, each scoop appears to be about 2 Tbsp. Mix together & bake at 350 for 10 minutes. The cookies hold together much better now and taste pretty good. __________________ Summer

03-28-2011, 08:12 PM	#12
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,816 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Char: Isn't it one cup by volume?? not by weight....I use a measuring cup to measure out my pbutter. Let me look up how much peanut butter weighs..LOL A cup of peanut butter weighs 6 ounces.. Last edited by CarolynF; 03-28-2011 at 08:15 PM..

03-28-2011, 08:27 PM	#14
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,816 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Okay..I did some googling and there are dry and wet measuring cups..Here is the scoop: Is there any difference between wet and dry measuring cups? There is a difference. A wet measuring cup has the line a little below the top of the cup, so you can avoid spillage. Tapping a wet measuring cup to settle a dry ingredient to the desired line will cause some fine ingredients, like flour or sugar, to compact. This can wreak havoc with fragile recipes. For example, an extra 10 grams of sugar in certain cake recipes would be disastrous. A dry measuring cup filled to the top with a liquid will yield a roughly correct measurement, though pouring it may be messier without a spout. For exact results, San Francisco baker Rachel Leising recommends using wet measuring cups for liquids and a scale for dry ones. Note that each dry ingredient will have a different weight: One cup of sugar does not weigh the same as one cup of rice __________________ May 1: 141

03-29-2011, 12:53 PM	#20
b_lou_who Major LCF Poster! Join Date: Nov 2006 Location: heaviest 200.4 Posts: 1,827 Gallery: b_lou_who Stats: 2013 177.3/169.3/159 5'7" 43 WOE: whole organic low-sugars intermittent fasting Start Date: 1997	one cup of peanut butter US is 192 grams by weight. US labels always show the grams in brackets next to the serving measure. 2T = 32g and 2T also is 1/8c US, so 32x8 gives you the gram weight of 192g. I always use the gram weight from the label and weigh even though I'm not in Europe or UK. I know all of your recipes are by weight, it is so much easier and more precise. Have fun making cookies! Last edited by b_lou_who; 03-29-2011 at 12:55 PM..

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01-14-2011, 06:05 PM	#2
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,173 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Sounds good Summer, I might try these tomorrow. Thanks!!

01-14-2011, 06:09 PM	#3
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 486 Gallery: mojave WOE: Atkins	I've been making these and we like them a lot. 1 cup Bob's Red Mill almond flour 1 cup natural peanut butter 1 egg 3 T Truvia 1/2 tsp baking soda 1 tsp minced orange peel ( Penzeys) Mix together, roll into balls and press with a fork ,bake at 325 for 10 minutes, check for browning. Makes 20 or so. I have a Breville counter top oven, gets a bit hot in there. These cookies are great when cooled, and crisp the next day.

01-14-2011, 06:41 PM	#4
Kaarren Senior LCF Member Join Date: Oct 2008 Location: SW Missouri Posts: 260 Gallery: Kaarren Stats: 204/191/150 WOE: Atkins Start Date: 8-22-08	Hey! Great Idea!

01-17-2011, 06:03 AM	#5
tinatina Blabbermouth!!! Join Date: Jun 2007 Location: WV Posts: 6,360 Gallery: tinatina Stats: 223/195/130 5ft3.5in WOE: South Beach Start Date: 2007	sounds good!

01-17-2011, 09:34 PM	#7
SummerAnne Way too much time on my hands! Join Date: Oct 2003 Location: Florida Panhandle Posts: 11,534 Gallery: SummerAnne Stats: 254/247.6/No Specific Goal WOE: NK Start Date: 5/20/12	Yes it's flax meal, sorry! I buy a 40oz bag of it at Sam's club that comes with a scoop. The scoops look to be the same size.

03-28-2011, 03:39 PM	#8
Merrynutlump Junior LCF Member Join Date: Mar 2011 Location: yorkshire, uk Posts: 10 Gallery: Merrynutlump Stats: 227/168/165 WOE: Atkins Start Date: 28th feb 2011	hi im just starting to try out some of these low carb recepies, but please can you tell me the weight of ingredients when you say one cup? because its not a term used here in the uk and a whole cup of peanut butter seems like it will be more than one jar! thanks

03-28-2011, 03:56 PM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,816 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I'll help..Many of us here in the States don't weigh our ingredients..One cup is 8 ounces in a measuring cup. Most jars of pnut butter are larger than 8 ounces.. HTH..

03-28-2011, 06:07 PM	#10
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,800 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	It's one cup by WEIGHT, but not by VOLUME - not sure how much a cup of peanut butter actually weighs but I bet it's more than 8 ounces! It's like the difference between a cup of feathers and a cup of pennies - they both take up the same amount of ROOM in the cup, but the pennies will weigh a whole lot more than the feathers do.

03-28-2011, 06:20 PM	#11
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 5,121 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	Thanks I'm going to try this! I made some peanut butter cookies yesterday with one cup of peanut butter, one egg, 1/3 cup truvia, a teaspoon of vanilla and a couple tablespoons of coconut flour. I was surprised, they did hold together better than the original recipe.

03-28-2011, 08:20 PM	#13
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,157 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	One cup is 8 fluid oz, not 1/2 pound. I had this problem in the chip thread with 2 oz of coco butter. I still am not sure if it is 2 fluid ounces or 2 ounces by weight.

03-28-2011, 09:37 PM	#15
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,451 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	This might help some: 1 US cup + 236.5882 ml or 8.326738 UK oz. (Not weight) Or 0.2365882 liters. And if 1 cup = 6 US oz, then it should be 1.040842 UK oz. Or 0.2267962 kilo. Does that sound right?

03-29-2011, 05:26 AM	#17
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,157 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	That is good Billie, but 1 cup = varied US oz by weight(kg) depending on the ingredient. 1 cup = 8 US fluid oz by volume. As for the question, it would be 8 fluid oz of peanut butter, or 236.6 ml. That may be a whole jar depending on the size of your jar. Merrynutlump, I would suggest you get your hands on a set of measuring cups and spoons if you are going to try the recipes here.

03-29-2011, 08:48 AM	#18
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,816 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	You know, I never thought of American measuring cups versus European measuring cups.. I know some British recipes are by weight..

03-29-2011, 09:20 AM	#19
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,157 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	They get confused and we can't even figure it out.

07-20-2011, 01:20 PM	#22
H20Goddess Major LCF Poster! Join Date: Feb 2005 Location: Nova Scotia, Canada Posts: 1,061 Gallery: H20Goddess Stats: 181/140/140, 5'9 WOE: LC / Whole Foods Start Date: Jan 10, 2005	I make these quite often...huge peanut butter addict. Mine don't come out crumbly at all, in fact they have somewhat of a chewy, creamy texture because I add a level teaspoon of cream of tartar. I find I half up the recipe since I tend to eat the whole batch all by myself...lol

11-15-2011, 04:54 PM	#23
vli1127 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Central Iowa Posts: 4,715 Gallery: vli1127 Stats: 258/254/180 WOE: LC my way Start Date: Restart everyday	Exactly what I was looking for.

11-15-2011, 06:42 PM	#24
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	I think I'm going to try it with the Cream of tartar. I love soft chewy cookies!!

11-15-2011, 06:59 PM	#25
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,173 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Has anyone tried these using peanut flour?

11-16-2011, 04:53 AM	#26
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,888 Gallery: Soobee WOE: Atkins Start Date: September 2000	Maria has a recipe on her blog using peanut flour. Peanut Butter Cookies Maria 1/2-cup butter or coconut oil 1/2-cup natural peanut butter 1/2 cup Truvia 1 tsp. vanilla extract 1 egg 1 tsp. baking soda 1 cup peanut flour 1/4 tsp. Celtic sea salt 1/2 cup chopped salted peanuts (optional) Preheat oven to 325 degrees F. Cream the butter, peanut butter, sweetener and vanilla together. Blend for 3 minutes. Add in the egg and mix well. Sift the baking soda, peanut flour and salt together. Slowly add the peanut flour mixture to the butter mixture. Stir well to combine. Stir in the chopped nuts (if using).Take off 1-inch pieces of the dough, roll into a ball and place on an ungreased baking sheet. Press tops with fork tines. Bake at 325 degrees F for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling.

11-16-2011, 08:10 AM	#28
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,173 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Thanks Soobee!!