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This is a "tweaked" version of one of the recipes for LC no-flour PB cookies. They are more substantial, because although the other cookies tasted good, they were too light and crumbly for my liking, plus, I wanted them more authentic (heavier/thicker) like the ones that have flour, sugar, etc.
1 Cup Peanut Butter, Creamy or Crunchy, 1 1/3 sugar substitute (Recommended: Splenda), 2 eggs, 1 teaspoon vanilla
How To Prepare:
Preheat the oven to 350 degrees F. Grease a large baking sheet. Baking dishes will also work. In a mixing bowl, combine the peanut butter, 1 1/3 cup sugar replacement, 2 eggs, and vanilla, and stir well with a spoon. Roll the dough into balls the size of golf balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Note: I did not feel like touching the dough and taking the time to roll into balls, etc., so I just took a serving spoon and scooped up one big spoonful and put it on the baking dish. I used the fork to press them down and I like that they did not come out real uniform so they really looked and felt like "home-made" cookies and not ones from a commercial bakery. Bake for 20-30 minutes (depending of degree of darkness you like), remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Number of Servings:
Yield: 6 cookies (about 4 inches round). They do NOT fall apart.
Carbs per serving - include all nutritional information if known: