Low Carb Sugar Free Peanut Butter Cookie
Source of Recipe
Steviva Recipes
1/2 cup plus 2 Tablespoons _Steviva Blend_
(http://www.steviva.com/cgi-bin/cp-app.pl?pg=prod&ref=stevivablend) or equivalent
1/2 cup oat flour
1 cup Soy protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter
1 cup natural (no sugar added) peanut butter
3 eggs
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
3/4 cup finely chopped peanuts or pecans [optional]
2 Tablespoons liquid lecithin *
(or 1 1/2 Tablespoons granular lecithin plus 1/2 Tablespoon oil)
1 Tablespoon glycerin
Preparation Method:
Preheat oven to 375F.
In a small bowl, combine _Steviva Blend_
(http://www.steviva.com/cgi-bin/cp-app.pl?pg=prod&ref=stevivablend) or equivalent, oat flour, soy protein, baking
soda & powder; and mix well. In another bowl, combine butter and peanut
butter and beat until fluffy. Beat egg, cream, lecithin, glycerin, and vanilla
into the peanut butter mixture.
Slowly add dry ingredients to wet ingredients. Beat until thoroughly
combined. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie
sheet. Flatten by criss-crossing with the tines of a fork. (I moisten the
fork with a spritz of PAM)
Top each cookie with chopped peanuts or pecans if you're opting for them.
Bake in 375F oven for 7-9 minutes, or until bottoms are lightly browned. Cool
cookies on a wire rack, and enjoy!
Lecithin - both granular and liquid can be found in most health food stores
or ordered online.
Carbohydrates per Serving: 1.19 - Carbohydrates per Serving minus Fiber: 0.91
For More Low Carb and Sugar Free Recipes Go To _Steviva Recipes_
(http://www.steviva.com/recipes/) !
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