|03-15-2013, 02:55 PM||#1|
Very Gabby LCF Member!!!
Join Date: Nov 2003
Peanut Butter Cookies
I made Candice's peanut butter cookies, however I did change a few things. Here is her recipe:
Almond Flour Peanut Butter Cookies
December 7, 2012 · by Jamie VanEaton · 19 Comments
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“Just another peanut butter cookie variation These are made with ground almonds for your flour.”
“My 3 year old son really enjoyed.. in his own words, “They are not TOO peanut buttery!!” He loves the all peanut butter cookies(no type of flours at all) but can always only have 2 bites because of how they are on the dry side from all the peanut butter. Well he ate 3 of these! They definitely have a more mild taste, peanut butter wise, but it’s not a bad thing. I really did enjoy them. Hope you enjoy!”
Candice’s Low-Carb Almond Flour Peanut Butter Cookies
Makes 3 1/2 dozen cookies(42)
3/4 cup unsalted butter, room temperature
1 cup natural peanut butter(sugar free, I use Kirkland organic brand)
1 cup splenda(or sweetener of your choice)
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups ground almonds/almond meal/almond flour
1/4 teaspoon salt
1 teaspoon baking soda
Preheat oven to 375F
In small bowl combine ground almonds, baking soda, and salt. Set aside.
In mixing bowl add butter and peanut butter. Mix on high with paddle attachment until smooth.
Add splenda and mix until fluffy. Scrap bowl down.
Add eggs one at a time with mixer running then add vanilla. Scrap down bowl.
Last add the almond flour mixture. Mix just until combined.
You can either bake right away or store dough in the refrigerator in airtight container until a little more firm. You can also pre-scoop all the dough and refrigerate or freeze what you do not want to bake right away.
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one,~ scoop 1 Tablespoon then roll in your hand to make ball(if you are doing this way you will definitely need to let dough firm up a bit in refrigerator). Lightly press down cookie with a fork making a crisscross pattern.
Bake at 375F for 10-12 minutes
Nutritional information for 1 cookie:
Energy 104 kcal
Carbohydrate, Total 2.46 g
Sugars, total 0.70 g
Fiber, total dietary 1.06 g
Protein 3.44 g
Total lipid (fat) 9.39 g
Net carbs: 1.4 g
I used 1 cup of Simply Sugar and liquid Splenda to equal 1 and 1/2 cups, and I used 1 cup Almond Flour and 1Cup of Jen's Gluten Free Flour Mix.
Wow. are these good!!!!!!!!!!!!! Try them, I think you'll like them.
|03-15-2013, 08:17 PM||#2|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I remember how pretty her picture looked when she posted them on Active Low Carber forums last year. I printed it out at that time but have yet to make them.
My recipe website: http://buttoni.wordpress.com/