Peanut Butter Cookies

Low Carb Recipe

By Fitness and Freebies

Splenda sweetens these cookies while soy protein isolate replaces high carb flours. Add finely chopped peanuts or pecans for a nutty crunch.

Recipe Ingredients

1/2 cup plus 2 tablespoons granular Splenda
1/2 cup oat flour
1 cup Soy protein isolate
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

Recipe Directions

Preheat oven to 375 degrees.

In a small bowl, combine Splenda, oat flour, soy protein, baking soda and 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.

Top each cookie with chopped peanuts or pecans if you're opting for them. Bake in 375 degree oven for 7 to 9 minutes, or until bottoms are lightly browned. Cool cookies on a wire rack.

* Lecithin -- both granular and liquid can be found in most health food stores.

Makes approximately 36 cookies at 1g carb per cookie.

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