Flourless Peanut Butter Cookies

[changing]

Re: Flourless Peanut Butter Cookies

I'm glad to see that everyone enjoyed them... I made some for my family (most of them are low-carbing now, after seeing my results and what I actually eat) and my 2-year-old nephew (a notoriously fussy eater who basically just picks at his food no matter what it is) ate TWO of them. So I took that as a big compliment to the chef!


I recently baked up a batch and crumbled about half of them to make a peanut butter cookie crust for my LC cheesecake. Talk about decadent! Almost too rich for me, but my husband loved them as a crust!

[dotsamantha]

Re: Flourless Peanut Butter Cookies

I am totally making this with tahini!

[kkat55]

Re: Flourless Peanut Butter Cookies

Thanks for the recipe!!

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Re: Flourless Peanut Butter Cookies

I am totally making this with tahini!

OMG, tahini, you're a genius!

[Kent]

Re: Flourless Peanut Butter Cookies

I don't think the packets of Splenda work out quite right. I put the 32 packets (1 1/3 cups) in, and the cookies were still too fragile after baking for 10 or 13 minutes (I tried both lengths). Next time I am going to use the bag of Splenda instead to see if it is closer. My initial reaction to the cookies I made they were too sweet for my taste, but I think my wife liked them better -- certainly better than my kids who said "you can have your LC cookies!"

[Bren]

Re: Flourless Peanut Butter Cookies

Kent, I do believe there is a difference between the packages and the bulk splenda.

[scott123]

Re: Flourless Peanut Butter Cookies

Splenda has volume but very little density. It's mostly air. This lack of density translates into almost no sugary texture in baked goods. No chewiness, no gooeyness, no moistness, no cohesiveness. All you're getting is sweetness.

Any form of splenda (packets, granular, liquid) will create a fragile, dry cookie. You can mitigate this slightly by undercooking them, but without an ingredient that provides sugary texture, these will always have a tendency to be dry and crumbly.

Bottom line, if you want chewy cookies that don't fall apart, you've got to use other sweeteners than splenda.

[Miss Phode]

Re: Flourless Peanut Butter Cookies

Splenda has volume but very little density. It's mostly air. This lack of density translates into almost no sugary texture in baked goods. No chewiness, no gooeyness, no moistness, no cohesiveness. All you're getting is sweetness.

Any form of splenda (packets, granular, liquid) will create a fragile, dry cookie. You can mitigate this slightly by undercooking them, but without an ingredient that provides sugary texture, these will always have a tendency to be dry and crumbly.

Bottom line, if you want chewy cookies that don't fall apart, you've got to use other sweeteners than splenda.

Don't leave us hanging. Which sweeteners do you recommend?

[Atkid]

Re: Flourless Peanut Butter Cookies

Kent, I do believe there is a difference between the packages and the bulk splenda.

Yes I agree, after reading Kent's post I decided to open up packets to add to what bulk splenda I had left in order to get the 1 1/3 cup. Using what I had left in the box and adding 32 packets I didn't even get 1/2 cup of splenda. Obviously to make the cookies we need to used the boxed splenda.

[dotsamantha]

Re: Flourless Peanut Butter Cookies

The packets are definitely a different male-up than the granulated. The granular splenda is .5 g for a serving and the packet is 1 g for a serving. The granular box also says it is equivilent in measurement to sugar and the packets don't, so that might be why also.

[scott123]

Re: Flourless Peanut Butter Cookies

Yes I agree, after reading Kent's post I decided to open up packets to add to what bulk splenda I had left in order to get the 1 1/3 cup. Using what I had left in the box and adding 32 packets I didn't even get 1/2 cup of splenda. Obviously to make the cookies we need to used the boxed splenda.

The packets are definitely a different male-up than the granulated. The granular splenda is .5 g for a serving and the packet is 1 g for a serving. The granular box also says it is equivilent in measurement to sugar and the packets don't, so that might be why also.

From the Splenda website:

SPLENDA® Canister contains the same SPLENDA® No Calorie Sweetener formulation as SPLENDA® Packets and Sticks.

quote:


Per cup of sweetness, splenda granular and splenda packets have entirely different volumes, but almost the same weight (24g vs. 21.6 g). 2.4 g isn't enough substance to make a noticeable difference in any recipe. You're talking the weight of about 1/2 t. of sugar. It's nothing.

One other slight difference between the two is that the packets are bulked with a combination of maltodextrin and dextrose whereas the granular is bulked with just maltodextrin. Maltodextrin and dextrose are so similar that, again, the difference between the forms of splenda is neglible.

The packets are more compacted than the granular, besides that, there's no appreciable difference. Both forms produce identical results in baked goods.

[scott123]

Re: Flourless Peanut Butter Cookies

Don't leave us hanging. Which sweeteners do you recommend?

Sugar alcohols, if you can tolerate them, polydextrose or inulin.

Thickenthin not sugar may help a little for cohesiveness/moistness, but probably won't give you chewy cookies.

[Sashie]

Re: Flourless Peanut Butter Cookies

What about adding flax? I know it sure did change the texture of that Mock Danish.

None the less these look/sound fantastic. Im a peanutbutter freak as well, Its a treat with protien. I'm going to make some of these, using the natural SF pbutter as well. Thanks for sharing!

[2big4mysize]

Re: Flourless Peanut Butter Cookies

I thought about this topic when the little kid next door came over to tell me anout magic no sugar cookies they made in school that my mother would not be allergic to. she knows Mom loves natural peanutbutter. they made them in class today. She said be sure she has her glass of milk already poured cause the cookies stick your mouth together.

[kkat55]

Re: Flourless Peanut Butter Cookies

I have yet to try these. I might make a batch now for a little something special for our anniversary.

Did anyone try them with the flax yet?