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Hello All
This is a twist on the peanut butter cookies that I think is a much improved version on the original ( although they are great too). These are not as sweet ( my taste for sweet things has certainy changed since doing Atkins) and not as crumbly as the normal version. I also make this for my dad who is diabetic and he loves them.THESE ARE FOR THOSE ON THE "NUT" RUNG AND BEYOND!( not induction friendly)
2/3 cup peanut butter ( no sugar and no salt added variety)
1/3 cup almond meal
1/2 cup splenda
1 egg.
Mix the above ingredients all together to form a paste( add a little more ground almonds if the mix is still too wet) then form into tablespoon sized balls and place on a lined baking sheet. Flatten the cookies with a fork 'til they are about a centimetre thick ( 1/3 inch) bake in a moderate oven til they are golden. Allow to cool on the tray before removing.
I count about 3 carbs per cookie .
Be careful to count the carbs etc in these and to control your portion size as with any nut products
This is a twist on the peanut butter cookies that I think is a much improved version on the original ( although they are great too). These are not as sweet ( my taste for sweet things has certainy changed since doing Atkins) and not as crumbly as the normal version. I also make this for my dad who is diabetic and he loves them.THESE ARE FOR THOSE ON THE "NUT" RUNG AND BEYOND!( not induction friendly)
2/3 cup peanut butter ( no sugar and no salt added variety)
1/3 cup almond meal
1/2 cup splenda
1 egg.
Mix the above ingredients all together to form a paste( add a little more ground almonds if the mix is still too wet) then form into tablespoon sized balls and place on a lined baking sheet. Flatten the cookies with a fork 'til they are about a centimetre thick ( 1/3 inch) bake in a moderate oven til they are golden. Allow to cool on the tray before removing.
I count about 3 carbs per cookie .
Be careful to count the carbs etc in these and to control your portion size as with any nut products
