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ELLIE'S PEANUT BUTTER COOKIES




Source of Recipe


PiDevil - low carb friends


Recipe Introduction


Makes about 26-30 small cookies - I got 28 (1.5 net carbs each) These don't have quite the same texture as regular peanut butter cookies, but they are very nice. They are very light and crispy. I did find them to have a bit of a salty aftertaste, so I will leave out the salt next time. Perhaps the creator used unsalted peanut butter. I haven't tried it, but I think that a low carb bake mix might work if you don't have wheat protein isolate. Unlike the Snickerdoodle and Almond Cookie recipes, these cookies seem to be quite sturdy and not fragile at all, even when hot from the oven. I think they will hold up at room temperature, but I will post back if I find there's a problem.

Since I had good luck using liquid Splenda in other cookie recipes, I might try it with this one sometime to save a few carbs. If made with liquid Splenda, the count would be 1 carb per cookie.
I've added a note to my recipe comments on my site that if you try using bake mix instead of WPI, you may need to leave out the baking soda or baking powder if your mix already includes it. I thought I'd better mention it here as well so no one ends up with really salty cookies.

I left the cookies out on the counter (in Tupperware) overnight and they are still nice and crisp today. The texture is very much like a "real" cookie and except for the slight saltiness, these are great. Too good, in fact, so I probably won't make them again for a long time, LOL.


List of Ingredients





1/4 cup butter (4 tablespoons)
1/2 cup natural peanut butter
3/4 cup granulated Splenda
1 egg
1/2 teaspoon vanilla
1/2 cup almond flour (2 ounces)
1/4 cup wheat protein isolate (see comment below)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional - see comment below)
A little extra Splenda to dip the fork in

Recipe



In a medium bowl, cream the butter and peanut butter; beat in the Splenda. Add eggs and vanilla; beat well. Combine dry ingredients and add to creamed mixture; beat until combined. Roll dough in 1-inch balls and place on greased or parchment-lined baking sheet. Dip a fork in Splenda and press the top of each cookie in a crisscross pattern. Bake at 350º for 13-16 minutes, until nicely browned around the edges. Remove from pan to cooling rack.