I tried a recipe today that I heard on food Network. Claire Robinson on Five Ingredient Fix made these PB Cookies with no flour. I'm not going to post it here because it may be copyrighted, but you can find it on the website.

I made it just like the recipe except substituted Splenda of course for the sugar. I scooped the cookies out with a 1 tbsp scoop and I got exactly 20 cookies out of the recipe. That means each cookie calculates to 84 cals, 3 carbs and 3 Proteins. I baked them on Pampered Chef stoneware. They are very fragile with they come out of the oven, don't even feel like they are cooked. So I left them on the stone for 5-10 minutes and then placed them on cooling racks. When they cool off, they are still tender, but they do hold together. If you like PB cookies, these are worth the time...very easy to make. I also think I baked them for about 12 minutes instead of 10.

PB is one of my weaknesses. Because it is a good source of Protein, I do not deprive myself. I certainly cannot eat it by the spoonful anymore, but I do have a taste now and then for my sanity. Hope this helps someone out there who just wants to have a little healthy sweet now and then.

Kathe

O I just love PB cookies. I make a simple batch I got from paula dean but made it WW friendly. Reduced fat PB, egg substitute, splenda, n a bit of vanilla and that's it!!! Sometimes, when I wasn't dieting of course, or was entertaining, I'd put a Hershey's kiss on top right when I pulled them out of the oven......ummm so good!!!

Yummmmoooo I am going to definitly make these cookies!

These sound yummy. I am going to have to make me some. Thank you for sharing.

Yummy! Thanks for sharing! I <3 Food Network... Especially when they do it healthy!

Oh nom, that just sounds delicious. I really want to try these.

I've made them in the past when I was doing Atkins. Use crunchy pb, they are way better than smooth. Super yummy!

Another way to quell my peanut butter jones!. I am going to have to whip up a batch this coming weekend. I crave peanut butter all of the time.

can't wait to try this one, thanks. PS- I am 5 weeks post op today and do endulge myselg with a small teaspoon of peanut butter now and again. It goes down easy but I ahve for others it gets stuck. Anyway, thanks.

Made them and having 2 small ones with a cup of coffee. They're great to fulfill sweet cravings!

Yum; this sounds really good! I'm new to baking with Splenda; does anyone know how much I should use? The recipe calls for a cup of sugar; should I use a cup of Splenda? Or less?

Thanks to anyone who has advice!

Ann

noooo don't use much splenda.... remember too that unless you're using natural PB, there's already sugar in the PB so you really don't need much at all.

I'd cut the recipe in half I'd say.

noooo don't use much splenda.... remember too that unless you're using natural PB, there's already sugar in the PB so you really don't need much at all.

I'd cut the recipe in half I'd say.

Great; thank you!

I love PB too, I've added it to my vanilla protein shakes with a lil vanilla extract. It's good! Thanks for the cookie idea, sounds great.

I tried a recipe today that I heard on food Network. Claire Robinson on Five Ingredient Fix made these PB Cookies with no flour. I'm not going to post it here because it may be copyrighted, but you can find it on the website.

I made it just like the recipe except substituted Splenda of course for the sugar. I scooped the cookies out with a 1 tbsp scoop and I got exactly 20 cookies out of the recipe. That means each cookie calculates to 84 cals, 3 carbs and 3 Proteins. I baked them on Pampered Chef stoneware. They are very fragile with they come out of the oven, don't even feel like they are cooked. So I left them on the stone for 5-10 minutes and then placed them on cooling racks. When they cool off, they are still tender, but they do hold together. If you like PB cookies, these are worth the time...very easy to make. I also think I baked them for about 12 minutes instead of 10.

PB is one of my weaknesses. Because it is a good source of Protein, I do not deprive myself. I certainly cannot eat it by the spoonful anymore, but I do have a taste now and then for my sanity. Hope this helps someone out there who just wants to have a little healthy sweet now and then.

Kathe

I made these tonight, but I used low fat instead of natural Peanut Butter. And I couldn't believe how oily the dough was. It covered the cookie sheets. They're pretty good and will serve the purpose. I used half as much Truvia instead of sugar.

I've been making flourless PB Cookies forever. I have no idea what the food Network recipe is, but I don't mind sharing mine.

<LI class="plaincharacterwrap ingredient">1 cup peanut butter<LI class="plaincharacterwrap ingredient">1 cup white sugar<LI class="plaincharacterwrap ingredient">1 egg

Preheat to 350. Combine all ingredients. Make your cookies. Bake for 8 minutes. Make sure you let them cool completely before you take them off the rack or they'll come apart.

I have substituted Splenda for sugar with no problems.