Prep 10 mins
Cook 10 mins
This is a good Phase 1 recipe that will satisfy those cookie cravings!
Make and share this South Beach Peanut Butter Cookies recipe from Food.com.
- Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
- Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!
These were so good I'm ready to cry. I will definitely make them again. After reading the other reviews, I modified the recipe a bit. I used 3/4 c. Splenda brown sugar substitute, rather than the 1 c. recommended. I also ground up a handful of peanuts and threw them in. After being on Phase 1 for 9 days, I'm starting to realize that many of the foods I used to eat are way too sweet. I'm rating this recipe 4 stars because, although I reduced the Splenda, I thought they were a bit too sweet. Next time, I'll try 1/2 c. brown Splenda instead. Also, you didn't say what type of peanut butter to use (I used Smart Balance creamy.) But seriously, thank you so much for this recipe. You have no idea how much I enjoyed it.
I love this recipe for flourless cookies! I make one almost identical (the difference is the addition of 1 teaspoon of baking powder) to it frequently, as it's an easy and delish solution to making a cookie that both my sister (no dairy) and me (no gluten) can enjoy together. I usually make them with real sugar, but both ways are still wonderful. These DO tend to be fragile, though! Once or twice, I have made them without the baking power and they are even more apt to break apart There are a few tricks to making these a little less crumbly: 1) Use full-fat peanut butter 2) refrigerate the dough for an hour or two 3) keep the cookies smallish- great for portion control (they're pretty rich, anyway) and for keeping them together 4) Bake on parchment and make sure they're COMPLETELY cool before removing
EDITED 7/24/12: I modified the original recipe as follows and just edited my version once again. As for the sweeteners to use - you decide but measure accordingly. Agave Nectar (GI 15), Stevia (GI at 0):
1 cup All Natural Chunky Peanut Butter
1 tsp baking powder
1 tsp vanilla
1 TBS Splenda brown sugar
1/8 Tsp Stevia (SweetLeaf brand only) OR 1/4 cup Raw Organic Agave Nectar (WhoelsomeSweeteners Brand only)
Drop by teaspoon on parchment paper.
Bake 350 for 10 mins
Cool completely before removing from parchment.
Note: These are not overly sweet and they do not crumble. Next time I will dip a fork in some brown sugar to make the typical crisscross pattern on top of the cookie before baking.
NOTE: My apologies for so many edits but I was researching the sweeteners and wanted to pick the most healthy ones. You can use cane sugar as well if you are not restricted in any way however, I did not determine the measurement for it.