Prep 7 mins
Cook 15 mins
This recipe is altered from my own peanut butter cookie recipe. It tastes wonderful!!!!
- 1⁄2 cup brown Sugar Twin
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup butter, softened
- 3⁄4 cup peanut butter, chunky
- 1 large egg
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup almond flour
- 1⁄2 cup Atkins baking mix
- 1⁄2 cup oat flour
- 2 teaspoons vital wheat gluten
- Blend sweeteners, butter and egg until smooth; add peanut butter and mix.
- Add dry ingredients and mix until well blended.
- Form into balls, and press with fork.
- Bake 375° for 12-15 minutes or until just browned.
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.
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.