Low Carb Flourless Peanut Butter Cookies
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,488.7
- Total Fat: 209.2 g
- Cholesterol: 212.5 mg
- Sodium: 1,278.0 mg
- Total Carbs: 85.3 g
- Dietary Fiber: 28.2 g
- Protein: 106.0 g
View full nutritional breakdown of Low Carb Flourless Peanut Butter Cookies calories by ingredient
Introduction
If you're watching your refined carb/sugar intake, these cookies give you the protein and sweetness without the carbs from refined white flour. Adding the crushed nuts and cinnamon gives it the crunch and satisfaction of a traditional flour-based cookie. If you're watching your refined carb/sugar intake, these cookies give you the protein and sweetness without the carbs from refined white flour. Adding the crushed nuts and cinnamon gives it the crunch and satisfaction of a traditional flour-based cookie.Number of Servings: 1
Ingredients
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1 cup smooth peanut butter (select natural or a brand with the lowest sugar grams) or crunchy, if you want even more of a peanut crunch
1/2 cup Splenda (plus 3 teaspoons +/-)
1 teaspoon ground cinnamon
2 teaspoon Vanilla extract
1 large egg
1 cup crushed, unsalted peanuts
Pre-heat oven to 350 degrees.
Spray non-stick cookie sheet with Pam.
Chop peanuts (preferably unsalted). Set aside.
Cream together (by hand with spatula) peanut butter , egg and vanilla. Add in Splenda, cinnamon and crushed peanuts.
Directions
Bake on center rack at 350 degrees 12 - 15 minutes.
Yield: approx. 8 3"-4" cookies
Place mounds of dough onto cookie sheet, keeping approx. 3 to 4 inches between each mound. If you are using your hands, coat them with Splenda --- the dough can be sticky.
With a fork dipped in Splenda, flatten the mounds with a crisscross pattern on top.
Bake for 12-15 minutes.
Carefully remove cookies from baking sheet (they may be a little crumbly) onto a cooling rack. Sprinkle the tops of the cookies with a very light dusting of Splenda. (Looks like powdered sugar without the calories & carbs!)
Number of Servings: 1
Recipe submitted by SparkPeople user CAROL@PCWOLFF.
Yield: approx. 8 3"-4" cookies
Place mounds of dough onto cookie sheet, keeping approx. 3 to 4 inches between each mound. If you are using your hands, coat them with Splenda --- the dough can be sticky.
With a fork dipped in Splenda, flatten the mounds with a crisscross pattern on top.
Bake for 12-15 minutes.
Carefully remove cookies from baking sheet (they may be a little crumbly) onto a cooling rack. Sprinkle the tops of the cookies with a very light dusting of Splenda. (Looks like powdered sugar without the calories & carbs!)
Number of Servings: 1
Recipe submitted by SparkPeople user CAROL@PCWOLFF.
Member Ratings For This Recipe
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PHOLLIDAY
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TOWNCAR71
I think the nutritional info has got to be wrong. I can't believe there is 2,488.7 calories per serving. - 3/5/09
Reply from CAROL@PCWOLFF (3/5/09)
I'm not at all sure how the dear people at Spark calculated this nutritional info. Maybe if you ate the entire batch of cookies?!!! I just submitted the recipe because I and my family really enjoy these cookies!