UNBELIEVABLE!!! PB COOKIES!!! - Page 2 - JP Fitness Forums

Q. · 05-03-2005, 03:42 PM

I haven't read all the posts but I'm going to try these! What about adding chocolate whey powder in with them to satisfy my chocolate & PB cravings?

Q. · 05-03-2005, 07:07 PM

In the end, my wife decided to make cookies for her students' final exam tomorrow so, instead of getting in her way, I mixed a half a scoop of chocolate whey powder with a small amount of almond butter and nuked it for 20 secs. Then, I spread it on a banana sliced length-wise and nuked it a little longer. Not as good as PB cookies, but it hit the spot! [img]smile.gif[/img]

cappuccino · 05-03-2005, 09:35 PM

Q, that sounds like something I would make. The weirder the combos the better.

CAchief · 05-04-2005, 12:57 AM

peanut butter cookies are my fav too. Thanks for the tip!

UpNorth · 05-04-2005, 07:10 AM

Quote:

Originally posted by Q.:
In the end, my wife decided to make cookies for her students' final exam tomorrow so, instead of getting in her way, I mixed a half a scoop of chocolate whey powder with a small amount of almond butter and nuked it for 20 secs. Then, I spread it on a banana sliced length-wise and nuked it a little longer. Not as good as PB cookies, but it hit the spot! [img]smile.gif[/img]

My kids (and I) love banana and pb "sandwiches". I slice a banana in half length-wise, spread pb in the middle and reassemble. Easy to eat, easy to make and very tasty.

McCarley · 05-04-2005, 09:05 PM

I have a couple of questions...

1. What if I don't have splenda, what can I use instead or can I just keep it out altogether?

2. What is the difference between vital wheat gluten flour and wheat flour?

McCarley · 05-06-2005, 01:03 AM

McCarley · 05-06-2005, 09:03 PM

Lost Dog · 05-08-2005, 09:18 PM

Quote:

Originally posted by McCarley:
I have a couple of questions...

1. What if I don't have splenda, what can I use instead or can I just keep it out altogether?

2. What is the difference between vital wheat gluten flour and wheat flour?

1. You should be able to use any artificial sweetener that is designed for baking. They usually say that they measure cup for cup, as sugar. Liquids and "regular" artificial sweetener have little volume, so I doubt if they'd work out well in the recipe.

2. Vital wheat gluten flour is a baking additive. It is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough.

It's often added to breads that don't contain a large amount of wheat flour, since other grains lack a lot (or any) gluten. It can also be added to whole grain breads to give it additional 'rise.' Gluten is a requirement for binding the dough so that it will rise. Gluten is very high in protein, and low in carbs and fat.

Here's a link: http://www.lowcarbluxury.com/gluten.html

By the way, if you read my follow-up post to my experimental modification to the original cookies, they failed...

Oh yeah. Whole wheat flour is flour milled from the whole grains of wheat, with nothing removed.

Wheat flour (that doesn't say "whole wheat" or "whole grain") is normal flour, which comes bleached, unbleached, enriched, as bread flour, course flour, etc. All of these have been processed to remove the shell, endosperm, etc. Most fiber and nutrients are gone.

McCarley · 05-09-2005, 02:42 AM

Cool. Thanks for the reply.

CAchief · 05-17-2005, 02:38 PM

damn. Those are so good! I just made some up JP. Thanks man!

SpacecityPaula · 11-21-2007, 05:32 PM

I'm trying these with your recipe JP.... Bob's dad is very gluten intolerant and you never know what kind of alcohol is in the base of most vanilla.

onepack · 01-14-2008, 04:22 PM

Does anyone have any idea how these might turn out if I used vanilla protein powder instead of the splenda. Thanks in advance!

Kevin T. · 01-14-2008, 04:24 PM

Gross. The splenda sweetens the cookies. Vanilla protein powder isn't all that sweet. Add protein? Yes. Taste good? No.

mikeyc1972 · 01-14-2008, 05:43 PM

These cookies are great, and to avoid the need for milk try topping with fresh whipped cream . MMMMMMM delicious

onepack · 01-14-2008, 08:15 PM

HAHAH, thanks Kevin.

featherz · 01-15-2008, 05:35 AM

Erythritol (natural sugar alcohol that doesn't cause that..uhh...bathroom problem) works well in these although they end up more crumbly. You'd have to use a bit more than the splenda because it isn't as sweet.

ToniL · 01-15-2008, 06:34 AM

I made these with PB2 (powdered defatted peanut butter), XW8 (which doesn't have any sugar alcohols) and egg substitute and micellar milk.

The recipe for 8 cookies is as follows:

.5 C egg substitute
8 T PB2
4 oz Micellar Milk (vanilla)
.25 C XW8 (inulin)

stats per cookie: 42 cal, 1.5 fat, 2.08 carb, 4.8 prot, 2.2 fiber

Peanut butter (most nuts in fact) are very hard for me to control my intake on so when I found PB2 (bellplantation.com) I was a happy camper.

FYI, splenda does have calories.
1 packet has 4 calories and 1 carb count
1 T of the granular has 6 calories and 2 carb count.

Defiant1 · 01-15-2008, 10:16 AM

My god these cookies are delicious. I wish I wouldn't have came across this recipe because now I'm afraid I knocked myself out of ketosis last night eating 4 cookies. My only hope is that the cinnamon that I sprinkled on top will keep me from absorbing too many of the carbs in the peanut butter and splenda.