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Paula Deen's Magical Peanut Butter Cookies
I got this recipe off another low-carb board, tweaked a few things a little and now I present it to you fine ADBB folks!
Ingredients
1 cup of peanut butter
1 & 1/3 cup of granulated Splenda
1 egg
1 tsp vanilla
Preheat oven to 375 degrees. Grease baking sheet (I used cooking spray) or line baking sheet with parchment paper. Mix all ingredients in a bowl. Drop spoonfuls onto baking sheet. Bake for 10-13 minutes.
The size that I do my "spoonfuls," this recipe makes 15 cookies.
I bake mine for 10 minutes because I like my cookies a little underdone, and I hear that if you overcook this recipe, the cookies get really brittle. These are amazing, easy, and you would never know that they didn't have flour in them! I find them a great way to portion control my peanut butter, as each cookie has a little 1.06 tablespoon of peanut butter in it (if you make them the same size that I do). I find it tough to eat just a tablespoon or two of the peanut butter if I'm dipping into the jar, but I can easily stop at one or two cookies if I'm making these.
The entire recipe has 50 carbs, 15 of them fiber, excluding the sweetener carbs (because I know invariably some will use packets, some will use liquid, some will use other sweeteners--and there are about 18 million ways that I've found that people count their Splenda carbs), and 1605 calories, so not counting the sweetener carbs, that's 106 calories, 3.3 carbs, 1g of it fiber per cookie before the sweetener carbs are added.
I got this recipe off another low-carb board, tweaked a few things a little and now I present it to you fine ADBB folks!
Ingredients
1 cup of peanut butter
1 & 1/3 cup of granulated Splenda
1 egg
1 tsp vanilla
Preheat oven to 375 degrees. Grease baking sheet (I used cooking spray) or line baking sheet with parchment paper. Mix all ingredients in a bowl. Drop spoonfuls onto baking sheet. Bake for 10-13 minutes.
The size that I do my "spoonfuls," this recipe makes 15 cookies.
I bake mine for 10 minutes because I like my cookies a little underdone, and I hear that if you overcook this recipe, the cookies get really brittle. These are amazing, easy, and you would never know that they didn't have flour in them! I find them a great way to portion control my peanut butter, as each cookie has a little 1.06 tablespoon of peanut butter in it (if you make them the same size that I do). I find it tough to eat just a tablespoon or two of the peanut butter if I'm dipping into the jar, but I can easily stop at one or two cookies if I'm making these.
The entire recipe has 50 carbs, 15 of them fiber, excluding the sweetener carbs (because I know invariably some will use packets, some will use liquid, some will use other sweeteners--and there are about 18 million ways that I've found that people count their Splenda carbs), and 1605 calories, so not counting the sweetener carbs, that's 106 calories, 3.3 carbs, 1g of it fiber per cookie before the sweetener carbs are added.
I used the amount in the recipe but could have gotten away with a little less, though these didn't taste sicky-sweet to me -- however, my husband would probably put even more into these so I wasn't able to experiment with the Splenda level much (or I'd end up having to eat eventually the whole batch myself, something I don't want to do regardless of how good these are!).
Has no calories (Less than 5) and no carbohydrates (less than 1 gram) per serving.
Contains 96 calories per cup - sugar contains 770 calories per cup!
Ummm...yeah, right. 
These are great because they give me that PB "fix" with only about a tbsp at a time.
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