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Peanut Butter Cookies


PEANUT BUTTER COOKIES:

Ingredients

3/4 cup ground flax-seed – (extra fine ground) – or – Almond Flour
1/3 cup Splenda
1 beaten egg
1/4 cup cream
1/4 cup natural peanut butter, softened in microwave for 15 seconds
Optional: 1/4 cup chopped peanuts

Items Needed

microwave oven
parchment paper cut to fit the rotating circular glass tray in the microwave
flat bottomed drinking glass – about 2-2 ½ inch diameter

Directions

Mix finely ground Flax Seed or Almond Flour with Splenda
Beat cream into the egg and mix well with Flour and Splenda
Mix in peanut butter
Optional: Mix in chopped peanuts

Place rounded teaspoons of the mixture in a circle on the parchment paper, spaced three inches apart

Cover the rounds one by one with a scrap of parchment paper and press down with a flat-bottomed glass

Microwave the cookies for 2 – 2 ½ minutes. Cool and enjoy.

Makes approximately one dozen cookies.

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Peanut Butter Protein Cookies

Posted by bigrednate in the MH TNT Forum on 1/19/14

Makes about 8 cookies

Ingredients

Cookies

  • 1 Cup of Peanut Butter (Your choice! I use Earth Balance)
  • 1 Scoop Protein Powder (I use chocolate!)
  • 1 Egg White
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Oil, Warmed

Optional Dark Chocolate Drizzle

  • 1 tbsp Coconut Oil, Warmed
  • 1 tbsp Chocolate Protein Powder
  • 2 tbsp Dark Chocolate Chips – Low Carb

Directions

  • Preheat Oven to 350 and line a cookie sheet with parchment paper
  • Mix all ingredients together in a small bowl
  • Bake for 10 minutes
  • While baking, prepare the dark chocolate drizzle
  • Mix warmed coconut oil, chocolate protein powder, and dark chocolate chips together
  • Remove cookies from the oven and drizzle with dark chocolate
  • Enjoy! Store any leftovers in the fridge.

9 Comments (+add yours?)

  1. Baron Guard
    Apr 14, 2011 @ 19:53:53

    I tried this recipe out this evening, and the flavor wasn’t bad! I didn’t have any cream on hand, so I substituted that with half and half. I also added a shot of vanilla extract. Give it a try!

    Thanks for posting this!

    Reply

    • TNT Man
      Apr 14, 2011 @ 21:01:58

      Glad you enjoyed. The almond flour is the better of the two. Vanilla – good idea.
      TNT Man

      Reply

  2. omsy79
    Jun 15, 2013 @ 09:09:49

    Tried this tonight using Almond meal and substituted Splenda for Natvia (23% stevia, 77% Erythritol). I used crunchy peanut butter so I didn’t really feel the need to add the chopped peanuts at the end.

    I also baked them for about 20 mins in a fan forced over at 160 degree C (time is approximate). I might try and put them on the pizza stone next time as the bottom was less cookie like than I would’ve liked. I would also suggest making smaller ones rather than making a big one like me (cooked more evenly when small)

    They were very good. Will definitely do it again (maybe with slightly less Natvia).

    Thanks for the recipe!

    Pics
    Before: http://postimg.org/image/m6ipk2udz/
    After: http://postimg.org/image/dg56av4yr/

    Reply

    • TNT Man
      Jun 15, 2013 @ 12:17:37

      Omsy79:

      Thanks for sharing your experience – especially the pictures.

      I agree – the Almond Flour is the better way to go – but either work well.

      Let them cool on a wire rack. That dries out the bottoms.

      I put the extras in a plastic covered container in the freezer. They freeze well and they are super eaten partially frozen.

      TNT Man

      Reply

  3. omsy79
    Apr 22, 2014 @ 09:06:15

    HI TNT Man!

    I am up for a new batch of these and was wondering if I could use coconut flour?

    I also just re-read your comment, and I agree, they were bloody awesome frozen. Always hit the spot with a cup of coffee.

    Thanks again!

    Reply

    • TNT Man
      Apr 22, 2014 @ 18:05:48

      I never tried it with coconut flower – go for it and let us know how it turned out.

      TNT Man

      Reply

  4. omsy79
    Apr 23, 2014 @ 02:53:35

    OK, so I ventured quite a way from the recipe above but it’s close enough to comment here.

    I was feeling a little adventurous so I added some unsweetened choc-chips, some unsweetened cocoa and used half almond meal and half cocnut flour instead of the flax.

    I also reduced the amount of sugar substitute to 1/4 cup as they were a little too sweet for me the first time. I baked them for 15-20 mins in a 160C oven.

    It worked out to be 20 cookies (smallish) and each have ~1g net carbs.

    The cocnut flour made a huge difference to the feel of the batter, it actually felt like normal cookie dough.

    Nutritional info and pics below can be see here: http://imgur.com/a/AdOL3#0

    The nutritional information isn’t 100% correct as it doesn’t include the melted chocolate and choc-chips. It shouldn’t alter it too much.

    All up, happy with how they turned out, I will take TNT Man’s recommendation again and freeze them for 20 days of sweets.

    Reply

    • omsy79
      Apr 23, 2014 @ 02:55:59

      Only down side is that this batch is so nice that the kids are having a go. Last batch was inedible in comparison 😀

      Reply

      • TNT Man
        Apr 23, 2014 @ 05:42:50

        If your kids like them – I’ve got to try your version. Thanks for sharing.

        Reply

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