Total Time
Prep 7 mins
Cook 15 mins

This recipe is altered from my own peanut butter cookie recipe. It tastes wonderful!!!!

Ingredients Nutrition


  1. Blend sweeteners, butter and egg until smooth; add peanut butter and mix.
  2. Add dry ingredients and mix until well blended.
  3. Form into balls, and press with fork.
  4. Bake 375° for 12-15 minutes or until just browned.
Most Helpful

Worth a try. I had to make some substitutions: I had no oat flour so I used that much more bake mix, and from the previous recomendation that it was too sticky I added 1/4 cup more almond flour. The extra was unnecessary, as it came out very dry. the flavor was very good if a tad bit salty. I ended up changing the whole recipe by adding an extra egg, 1/4 cup LC milk, a splash of cream and a can of pumpkin. Now I have Peanut Pumpkin Butter cookies.

metqabutane October 25, 2007

These cookies came out awesome. They taste just like regular peanut butter cookies! These tend to come out a little sticky, so you can't really press down on them to make the criss-cross, but they flatten by themselves anyway. Since they didn't come out doughy enough, I added another 1/4 cup of bake mix and then I pushed it down with the fork. I baked both the ones with and without extra bake mix and they came out tasting and feeling basically the same. They just looked slightly different. Instead of oat flour, I used baby cereal, which is just wheat flour, rice flour, and oat flour mixed together. It has much less carbs than regular flour. I also added a teaspoon of vanilla because most cookies have vanilla in the recipe.

lllllllllllllllllllllllllllllllllllllllllllllll February 22, 2004