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.
TNT Man's Low Carb & 52DC Journey 
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!
Apr 14, 2011 @ 21:01:58
Glad you enjoyed. The almond flour is the better of the two. Vanilla – good idea.
TNT Man
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/
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
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!
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
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.
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 😀
Apr 23, 2014 @ 05:42:50
If your kids like them – I’ve got to try your version. Thanks for sharing.