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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 130.5
  • Total Fat: 11.6 g
  • Cholesterol: 18.1 mg
  • Sodium: 95.4 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Low carb Peanut Butter cookies calories by ingredient
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Low carb Peanut Butter cookies

Submitted by: PAPILLON57
Low carb Peanut Butter cookies

Introduction

A low-carb makeover of an old favourite. You can use half butter and half margerine if you wish. And if you can get hold of brown blend Splenda it would be better to use half white and half brown Splenda. Each cookie is about 130 calories and 3gms of effective carbs.. A low-carb makeover of an old favourite. You can use half butter and half margerine if you wish. And if you can get hold of brown blend Splenda it would be better to use half white and half brown Splenda. Each cookie is about 130 calories and 3gms of effective carbs..
Number of Servings: 24

Ingredients

    125 grms (1 stick) butter at room temperature
    175 grms (1 cup) unsweetened peanut butter (smooth or chunky - I used smooth)
    24 grms (1 cup) granulated Splenda
    1 large egg
    1/2 tsp vanilla extract
    100 grams (1.25 cups) pure ground almonds
    2 tsps baking powder.

Directions

In a large mixing bowl mash the butter with a fork, add the peanut butter and blend. Add the sugar and keep blending. Mix in the egg and vanilla extract and beat the mixture with an electric blender to amalgamate everything - this gets rid of any remaining lumps of butter . In a separate small bowl mix the ground almonds with the baking powder. Add the almonds to the mixture and blend all thoroughly,

Let the mixture rest in the fridge for at least 30 minutes (especially if your kitchen is a furnace like mine.)

When the dough is hard enough to handle take small pinches of it and roll into balls about the size of a walnut. Wetting your hands makes the process easier. Lay each ball out on a cookie sheet about 2 inches apart. You should have about 24 balls in all, so use as many cookie sheets as you need. Finally using the back of a fork flatten each ball in a crisscross pattern. Wetting the fork from time to time also makes this easier.

Bake in a preheated oven at 180 C (375F) for about 15 minutes. Carefully remove the cookies from the cookie sheet with a spatula and cool on a wire rack. When completely cool store in an airtight container.

Serving Size: Makes about 24 cookies.

Number of Servings: 24

Recipe submitted by SparkPeople user PAPILLON57.






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