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Chewy Peanut Butter Cookies
Preheat oven to 375°F.
- 1/2 cup plus 2 Tablespoons granular Splenda
- 1/2 cup oat flour
- 1 cup Soy protein isolate
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter
- 1 cup natural (no sugar added) peanut butter
- 3 eggs
- 1/2 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup finely chopped peanuts or pecans [optional]
- 2 Tablespoons liquid lecithin *
(or 1 1/2 Tablespoons granular lecithin plus 1/2 Tablespoon oil)
- 1 Tablespoon glycerin **
In a small bowl, combine Splenda, oat flour, soy protein, baking soda & powder;
and mix well. In another bowl, combine butter and peanut butter and beat until
fluffy. Beat egg, cream, lecithin, glycerin, and vanilla into the
peanut butter mixture. Slowly add dry ingredients to wet ingredients. Beat
until thoroughly combined. Shape dough into 1-inch balls. Place 2 inches
apart on an ungreased cookie sheet. Flatten by criss-crossing with the
tines of a fork. (I moisten the fork with a spritz of PAM, then dip into
a little granular Diabetisweet as I go, but this is totally optional.)
Top each cookie with chopped peanuts or pecans if you're opting for them.
Bake in 375°F oven for 7-9 minutes, or until bottoms are lightly browned.
Cool cookies on a wire rack, and enjoy!
Makes approximately 36 cookies at 1 carb per cookie.
* Lecithin - both granular and liquid can be found in most health food
stores. If you can't locate it, it can be ordered online. Granular
lecithin can be ordered from King Arthur Flour Baker's Catalogue and liquid
lecithin can be ordered from VitaGlo (do a search
for "lecithin liquid".)
** See our Product Reviews for information
about glycerin -- it's what makes these cookies so chewy!
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