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    You are in: Home / Recipes / Low Carb Peanut Butter Cookies Recipe
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    Low Carb Peanut Butter Cookies

    Average Rating:

    2 Total Reviews

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    • on October 25, 2007

      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.

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    • 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.

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    Nutritional Facts for Low Carb Peanut Butter Cookies

    Serving Size: 1 (15 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 74.2
     
    Calories from Fat 58
    79%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.6 g
    13%
    Cholesterol 15.1 mg
    5%
    Sodium 115.2 mg
    4%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.6 g
    2%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    brown Sugar Twin

    almond flour

    Atkins baking mix

    vital wheat gluten

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