Low Carb Oatmeal Raisin Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 80
Ingredients
Preheat oven to 350 degrees. Cream softened 2 Tbs unsalted butter with an over ripe banana. Add 1/2 C stevia to this mix, along with 2 tsp vanilla and 2 large eggs. Combine well. Add dry ingredients: 1/2 C whole wheat flour, 1/2 C instant powdered milk, 2 tsp baking powder, 2C old fashioned oats, and 1tsp each of allspice and cinnamon. Mix all well. Add 1C chunky peanut butter. Mix and add 1C raisins. Dough should follow photon around & be quite stiff. Drop by teaspoonfuls onto UNGREASED cookie sheet. Cook at 350 until the bottoms are just toasted. 12 to 15 minutes, depending on your oven. Cool cookies on wire racks, not on the hot pans. Keep in ice box, since they have no preservatives. They may not last that long, however.
Preheat oven to 350 degrees.
Drop by teaspoonfuls onto UNGREASED cookie sheet. Cook at 350 until the bottoms are just toasted. Cool cookies on wire racks, not on the hot pans.
(30 min is entire cook time for all the cookies of the batch)
Serving Size: 80 medium size cookies OR 120 morsel size (bridge party tasters)
Number of Servings: 80
Recipe submitted by SparkPeople user REVCORNIE.
Drop by teaspoonfuls onto UNGREASED cookie sheet. Cook at 350 until the bottoms are just toasted. Cool cookies on wire racks, not on the hot pans.
(30 min is entire cook time for all the cookies of the batch)
Serving Size: 80 medium size cookies OR 120 morsel size (bridge party tasters)
Number of Servings: 80
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 41.1
- Total Fat: 2.2 g
- Cholesterol: 5.5 mg
- Sodium: 21.6 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g