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ANOTHER Peanut Butter Cookie Recipe (with Cinnamon)
Date of last review
Fri April 8, 2005
They may not be sweet enough for you and if so, add Splenda, I guess. I tried tasting them WITHOUT cinnamon and realized they needed "a little something" and cinnamon did the trick.
1/4 c. cream cheese (it adds the salt)
1/4 c. cream
1/4 c. water
2 tsp. vanilla
3/4 c. Splenda
1/2 c. peanut butter (no salt or sugar from health food store)
2 tbls. soy flour
1 tsp. baking powder
2 tsp. cinamon
How To Prepare:
In bowl soften cream cheese, add cream, water, Splenda, vanilla, egg and peanut butter (it makes the mix thicken). Mix soy flour, baking powder and cinnamon. Add to mixture.
Mix well and drop onto butter coated cookie sheet. Flatten slightly with fork (may have to dip fork in water occasionally)
Bake at 350 for 30 minutes or less until cookies are medium browned.
LOOSEN COOKIES FROM SHEET, SO THEY WON'T STICK.
LET THEM COOL 2 MINUTES at least before eating.
The first bite tastes a little funny...:-) It's the soy flour we are not used to tasting, but after that, they are pretty good. They are not dry like some ofthe others I have tried. They don't rise too much, but do OK.
Not bad for low carb.
Add all carbs shown on label for the ingredients you use in yours and divide by the number of cookies this makes for you depending on size and
that is the carbs per cookie. Mine are about 1 carb each, I think.
Carbs per serving - include all nutritional information if known: