need help with "cake-like" cookies

[jcapulet]

I made the low carb peanut butter cookies on Saturday. Problem was...they were more cake-like than cookie-like. Any thoughts? Is that from too much eggs/not enough eggs possibly?

I think the recipe was: 8 Tbs sugar free PB, 6 Tbs cream, splenda, 2 eggs.

Thanks!

[2big4mysize]

Re: need help with "cake-like" cookies

use the 1 cup splenda, 1 cup PB, and one egg recipe and you will get more cookie like but it will be real crumblely cause Splenda doesn't crystalize. if you don't want to use splenda you can bleand any other sweeteners you want to have the sweeteneing evivilant of 1 cup of sugar.

[not2late]

Re: need help with "cake-like" cookies

It could be from the amount of egg. It could be from the addition of cream. In the dessert forum, there is a recipe for peanutbutter cookies that used 3 ingredients: peanutbutter, eggs and splenda. Most of the folks who have tried it like it.

[jcapulet]

Re: need help with "cake-like" cookies

use the 1 cup splenda, 1 cup PB, and one egg recipe and you will get more cookie like but it will be real crumblely cause Splenda doesn't crystalize. if you don't want to use splenda you can bleand any other sweeteners you want to have the sweeteneing evivilant of 1 cup of sugar.

Thanks, I will try that next time! Funny thing is my hubby liked the cake-like cookies so I gave them all to him XD.

That's what I want, crumbly cookies...will try it this weekend!

[jcapulet]

Re: need help with "cake-like" cookies

It could be from the amount of egg. It could be from the addition of cream. In the dessert forum, there is a recipe for peanutbutter cookies that used 3 ingredients: peanutbutter, eggs and splenda. Most of the folks who have tried it like it.

I betcha it was the cream then, since that recipe doesn't have any in it. 2big4mysize said lots of people like that recipe, so it probably turns out tasting more like cookies!

Thanks Megs!

[julirama723]

Re: need help with "cake-like" cookies

I also used the egg, PB, and splenda recipe--but I made sure to cook them for 10 min or less. If you like them chewy, don't overbake them. Oh gosh these are soooo good. When I made them, I added peanuts to them, and didn't add as much splenda--they were quite sweet for me. I am glad I went back on induction, because these cookies are truly addicting!

[jcapulet]

Re: need help with "cake-like" cookies

I also used the egg, PB, and splenda recipe--but I made sure to cook them for 10 min or less. If you like them chewy, don't overbake them. Oh gosh these are soooo good. When I made them, I added peanuts to them, and didn't add as much splenda--they were quite sweet for me. I am glad I went back on induction, because these cookies are truly addicting!

Wow that sounds yummy...I will probably have to stick some in the freezer to make sure I don't eat too many. I'm glad I have my food scale now...now I can weigh the cookies and make sure I say in the limits!

[changing]

Re: need help with "cake-like" cookies

Oh yes, these cookies are divine... I use 1 cup peanut butter, 1 1/4 cup baking splenda, 1 egg, and 1 tsp vanilla extract.

I've even used the batter as a decadent cheesecake crust for my dad's birthday. (He's also on low-carb.)

[scott123]

Re: need help with "cake-like" cookies

Oh yes, these cookies are divine... I use 1 cup peanut butter, 1 1/4 cup baking splenda, 1 egg, and 1 tsp vanilla extract.

By 'baking splenda,' are you referring to 'Splenda for Baking?' If so, splenda for baking is 50% sugar and not suitable for any phase of Atkins.

[2big4mysize]

Re: need help with "cake-like" cookies

Wow that sounds yummy...I will probably have to stick some in the freezer to make sure I don't eat too many. I'm glad I have my food scale now...now I can weigh the cookies and make sure I say in the limits!

For storage make the dough into cookie shape and freeze it raw. that will slow your desire to binge some too cause you got to take the time to preheat the oven, defrost the dough and bake and cool them

[jcapulet]

Re: need help with "cake-like" cookies

For storage make the dough into cookie shape and freeze it raw. that will slow your desire to binge some too cause you got to take the time to preheat the oven, defrost the dough and bake and cool them

Ooo good idea!! That will not only keep me from eating too many (frozen raw LOL) but also the ones I eat will be fresh baked.

[D14965]

Re: need help with "cake-like" cookies

Hiy a
i have my own version of peanutty cookies that are not as sweet and not crumbly. I use 2/3 cup sugar free peanut butter, 1/3 cup ground almonds, 1/2 cup splenda and one egg. - -beware they can be addictive and are for those ont he nut rung and beyond!