Peanut Butter Cookies
Low Carb Recipe
Splenda sweetens these Peanut Butter Cookies while soy protein isolate replaces high carb flours. Add finely chopped peanuts or pecans for a nutty crunch.
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
1/2 cup heavy cream
1-1/2 teaspoons vanilla extract
2 tablespoons liquid lecithin*
1 tablespoon glycerin
Optional: 3/4 cup finely chopped peanuts or pecans
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.
*Or 1-1/2 tablespoons granular lecithin plus 1/2 tablespoon oil. Lecithin -- both soy lecithin granules and liquid can be found on Amazon or in most health food stores.
Makes approximately 36 cookies at 1g carb per cookie.
Peanut Butter Cookies II
1/2 cup spoonable sweetener
1/2 cup butter (1 stick)
1/2 cup sugar free peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
1/4 teaspoon baking soda
3/4 cup protein powder
In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter and vanilla and blend well. Add protein powder, salt and baking soda.
Mix to form a moderately stiff dough (a food processor works well). Place by rounded teaspoonfuls on cookie sheet, press down with fork, and bake in preheated 300 oven for 15 to 20 minutes. Total: 43 carbs (37 NET carbs). 20 cookies at 2 carbs each.