Fabulous Peanut Butter cookies - JP Fitness Forums

Lifty · 09-26-2007, 08:54 AM

Thank Paula Dean for this one!

1 C Peanut butter
1 1/3 C sweetener (splenda)
1 egg
1 tsp vanilla

Preheat oven 350

Blend it all together, roll into little balls in your hand. About the size of walnuts. Place onto well greased cookie sheet. Bake for about 12 minutes. SUPER YUMMY!! oh my. I made half with Splenda and half with sugar. I gave the REAL good ones with sugar to my room mates.

DELICIOUS!

GG300 · 09-26-2007, 11:18 AM

There is no flour in these? Does it turn out like a brittle then?

Lifty · 09-26-2007, 11:21 AM

Quote:

Originally Posted by GG300

There is no flour in these? Does it turn out like a brittle then?

no flour. it came out kind of crumbly. BUT if you let them cool off completely it is like a cookie. So yummy.

GG300 · 09-26-2007, 11:25 AM

Thanks I will have to give them a run.

SpacecityPaula · 09-28-2007, 10:57 PM

macros????

GG300 · 09-29-2007, 11:38 AM

Quote:

macros????

Total Recipe made with Splenda:

Calories 1595
Protein 83 Grams 31.44%
Fat 133 Grams 50.38%
Carbs 48 Grams 18.18%

Can you tell I am bored?

SpacecityPaula · 10-03-2007, 05:28 PM

I made these the other night. they are pretty good.

arlene · 10-06-2007, 01:52 PM

To Lifty, thx for the recipe!!
To SpacecityPaula, wowser - that profile pic gives me extra motivation to get started!

SpacecityPaula · 11-09-2007, 06:32 PM

Hey all... I decreased the amount of sweetner on this recipe by 1/3 cup and it was still pretty sweet. I've given up making this as a cookie though. I get better results when I press the dough into an 8x8 pan and bake it that way. You'll have to bake it a little longer but you'll get better results with the darn thing sticking together.

Jean-Paul · 11-13-2007, 01:33 PM

I posted this recipe a couple of years ago, with one exception... NATURAL peanut butter. That cuts the carbs down significantly.

They are delicious, but I caution you that they are very flakey and don't hold together well. Best when eaten hot, and unfortunately even better with a tall glass of cold milk!

mel · 11-17-2007, 11:56 AM

I've been wanting to make these for a few weeks, and finally got to today! They are sooo good.

I used 1 cup of splenda and put them in an 8x8 pan like Paula suggested.

I also subbed almond abstract for the vanilla--nummy.

I used natural peanut butter too and cut them into 12 squares, although that was pretty big, so I've been halving them to cut the calories down. Here are the macros I figured for 12 squares using these ingredients:

cal: 91
fat: 6
carb: 4
protein: 5

mel

SpacecityPaula · 11-21-2007, 05:35 PM

I'm trying the crosslinked recipe that JP posted. Bob's dad is very gluten-intolerant (He has duhrings disease which not only has the celiac symptoms, but he gets little blisters all over his skin) so I like the fact that there's no vanilla in JPs recipe (although I suspect you could do this one without the vanilla either).

SpacecityPaula · 11-21-2007, 05:39 PM

Quote:

Originally Posted by mel

I also subbed almond abstract for the vanilla--nummy.

I just gotta ask, what does Almond Abstract look like???

mel · 11-25-2007, 10:39 AM

It's a clear liquid. comes in a little bottle just like vanilla extract does. I like it a lot. Gives a sweet, nutty flavor to the cookies. Next time I make them, I may try making a little almond flour as well and mixing that in.

mel · 11-25-2007, 05:48 PM

LOL--Paula I'm such a dork. Reading so fast that my brain supplied the word it thought was there, not the one that WAS there. Just ignore my last post. Hehe.

mel