I think the nutritional values are incorrect on this recipe. When you click to see the nutritional label, it says the "servings per recipe is 1." The servings per recipe is 16. Changing this will lower the carb intake. Otherwise you are stating that the whole recipe is 1 serving. This whole recipe is not 1 serving. They need the total number of servings to divide the ingredients up, which isn't being done when you state the whole recipe is 1 serving. Please change this to make the nutritional value accurate. If you don't it will turn away a lot of low-carb people because of it. Thanks for the recipe. My husband said to keep it.
First thing, these do not taste like your usual peanut butter cookies you are used to.. However for those cutting down on carbs it's a good treat! I followed recipe exactly, however added 1/2 tsp of baking powder as recommended by other users. End result was not bad but not amazing either. Very crumbly and not really cookie texture. I ended up mushing a few up in a small bowl and added whipped cream and chopped strawberries.. Now this was amazing! Tasted like I was eating a low carb crumble Cake! Yum! Might use this recipe for crumble desserts :)
So easy to make!! I loved them. Even hubby who loves carbs ate 2 of them! I am interested in trying some of the variations to the recipe that I've read here in the reviews.
These little gems are amazing good! I used Egg Beaters for the egg. I used 3/4 cup splenda. I also added about 3 tablespoons of flaxseed meal. They are a little crumbly, but well worth the crumbs!
I loved the crumbly outer edge part. The middle part was a bit too gooey/peanut buttery. So I crumbled them up and made a crust for a low-carb cheese cake out of the middles. I did cut the splenda to 3/4 C, and it was still too splenda-ie for me. Probably 1/2 C would have worked. Going to try this with some almond nut butter I have.
This were super easy to make. I used 3/4 cup Splenda like many suggested and thought they were sweet enough that way. Not as peanut buttery as some in the family would have liked. I am curious to see if they seem more peanut buttery the day after as sometimes that is true with peanut butter cookies, but don't know if they will make it that long.
Okay, this isn't going to be a normal cookie. However, for what it is and what we all need it to be ingredient-wise, it is quite good. I did make some changes. I used 1 cup natural PB, 1 cup sweetener (half equal, half splenda), 3 egg whites, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp vanilla. When you mix that all up it is a goopy mess, so I added enough flax meal to make it a normal cookie batter consistency (maybe 1/2 cup? Unsure since I just dumped some in :D). Then I balled them up in my hands, lined them up about an inch apart and squished them with a fork. I baked them for 8 minutes and let them cool on paper towels. They have an earthy taste from the flax, but still a COOKIE! :D If you want a real cinnamon taste, I would add 2 tsp cinnamon. I can't taste it with just the 1 tsp.
My husband and I are always looking for great low-carb recipes!!! This one is awesome and helps me with my sweet tooth :)
One more thing... Okay besides using the Altern 3/4 cup sugar sub. The other very important thing is MKAE SURE YOU USE A PEANUT BUTTER THAT IS CREAMY... I use Skippy Natural creamy peanut butter. If you use the natural peanut butters that separate ( they have a layer of oil on top) it wont turn out as good. Because there is no flour you need a creamy peanut butter that does its part in holding the cookie together... Skippy Natural is by far the best non-hydrogenated peanut butter i have found... there is no separating and it is very creamy and it tastes by far the best i have found. Jiff has a natural peanut butter which tastes okay... but it is more like eating pureed nuts. its not very creamy- Much luck everyone!!! i love that this recipe doesn't have a lot of ingredients!!! Wonderful!!!
I used the advise of other reviewers and went with 3/4 cup splenda, a scoop of flax, 1/2 tsp. baking powder and 1 egg. I was sad when I took them out as they all broke in 1/2 upon trying to get them off the baking sheet. I did use sugar-free all natural peanut butter which could be the culprit. They have good flavor just giving it 3 stars for the fact that they fell apart.