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Peanut Butter Cookies



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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

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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!!!

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

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

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:rolleyes: 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.

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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

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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.

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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! smile.gif

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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.

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