By P_Town Ruth on July 18, 2003
Photo by rtroiani
Photo by rtroiani
"I adapted my favorite cookie recipe because I started the Atkins diet. They were pretty good. I liked the original recipe because it is so simple and easy and everyone loves them."
Serving Size: 1 (480 g)
Servings Per Recipe: 1
"Just made this with the following changes and additions: 3/4 cup splenda, instead of 1 cup, 2 eggs instead of 1 egg, 1/2 tsp cinnamon, 1 tsp baking powder, 2 tsp sugar free smuckers caramel sundae syrup (squeeze bottle), NATURAL peanut butter (ingredients are just peanuts and maybe salt...nothing else) and 2 tbsp flax seed. These turned out awesome. They really weren't as crumbly as I feared they would be, which is why I added the flax (not to mention the omega-3's and fiber you're getting from it). Slightly crumbly on the outside and chewy on the inside. Turned out AWESOME. I think i'm going to add maybe another tsp of caramel or drizzle some on top before baking to give it a different texture and flavor. I would flatten them out a bit before baking because they pretty much retain the same shape and size that they originally were in throughout the baking process. I would definitely make these again with my alterations. Haven't tried the original recipe and quite honestly, I can say that since egg and peanut butter both get crumbly when they are cooked in dry heat, which is why it is important to add an extra egg. The natural oils from the natural peanut butter and flax seed give it that chewiness it needs. I would strongly recommend not using commercial grade crap peanut butter like skippys or jif. Smucker's has a natural peanut butter out there too if natural peanut butter is hard to find."
"Yummy for sweet baked good cravings when you're not eating carbs. I substituted about 1/3 of the peanut butter with ricotta and they held together great and had a smoother texture. I also added 1/2 teaspoon baking powder."
"These are a tasty alternative for those on a low carb diet. That said, I have made them three times now and every time they are crumbly. They are still very tasty though! I have been thinking of making some more to crumble on purpose, and use as a crust of sorts for a low carb cheesecake. :) Thanks! ~Lana~"
"I used to make these with sugar for a friend with celiac. Now I made them for my diabetic husband who loved them. I used 3/4 cup splenda, made the cookies into balls, and flattened them with a fork before baking. They didn't crumble and came out great!"
"I've made these a few times. They are very good, but still too high in carbs for my diet plan. If you make them with unsweetened soy nut butter, the total carbs go from 12.5 grams to 2 grams."
"First let me say that we have eliminated wheat from our diet and it has been difficult for me because I love baked goods. SO when I saw this recipe I got excited and read several reviews. I altered the recipe a little based on the reviews. I added and extra egg, used "whey low" sugar for diabetics this is the only sweetener I will because I hate the after taste of the rest, 1 tsp of cinnamon and 2/3 cups flaxseed meal. They are delicious!!!!!! Moist, and defiantly a recipe to keep and use again...Next time maybe I'll try sunflower or almond butter. Thanks P_Town Ruth for posting this one! :9"
"For someone actually on a true low carb diet..these cookies are awesome! I would be careful though as the carb count in these still add up especially since they are sooo tasty that you won't want to just have one! Yes, these are crumbly but for a cookie with no sugar and no flour...they are fantastic. I will take crumbly over no cookie at all any day. You probably could cut back on the splenda as it does seem like a lot. I might try some sugar free caramel like the one reviewer suggested...sounded great. Overall these are easy to make, inexpensive and very tasty. If you are not a low carber, you may not appreciate these as much."
"I followed the recipe and had no problems. I must have made them a little smaller because I ended up with 22 cookies. I probably could have baked them in one shot because the cookies barely spread during baking. I didn't have any problems with the dough being too crumbly even though I used crunchy peanut butter. I took the cookies to work (my taste testers) . Everyone liked them and couldn't believe that they were sugarless and that there was no flour in them. Thank you for posting this recipe!"
"If you're low carb dieting, and you're dying, this WILL save you :) These are special little treasures, that melt in your mouth. Yum Yum! Thank you for sharing!"
"okay I tweaked these a lil, I added half a cup of unsweetened cocount and instead of the vanilla I used Davinici SF caramel suryp, i also used chunky peanut butter, but i can honestly say...... best peanut butter cookie..... EVER!!!"
"I made these cookies for my husband and myself and I have to say, sadly, they were not very good! Now, in all fairness, we are not strictly on any particular diet but are trying to make better decisions with our eats and treats. I didn't expect these to be anywhere near original peanut-butter cookies, and they were not (of course) but they were pretty dry and although they had a strong peanut butter flavor, they were not sweet at all. I used Stevia as my sugar substitute. I still want to thank-you for posting the recipe, as it seems there are many who have really enjoyed it, so Thank-you! :)"
"I'm Atkinsing currently, so I tried this recipe. I used 3/4 c splenda, but I will use a whole cup next time because I love sweets! I also added 1 tsp baking powder, 1 tsp cinnamon, 2 Tbsp unsweetened applesauce, and 2 Tbsp soy flour. I baked them for 10 min on a non-greased sheet (the cookiedough has a ton of grease). It made 24 small-medium cookies. I immediately moved them to a cooling rack while they were soft, before they could crumble. But mine are crunchy on the outside, moist on the inside, so the texture is nice. They do taste a bit bland. I think adding chocolate or coconut or nuts would make them nicer. But, as a low-carber, they are waaaay better than no dessert at all."
"Excellent cookies. I did as some said and used 2 eggs. Also 2 teaspoons of coco powder to make them chocolate peanut butter. And added 1 tsp of baking powder. They puffed up nicely and stayed soft and chewy. I totally forgot the vanilla but they were still good. I also used 3/4 cup of coconut crystals vs. splenda since I don't like the aftertaste. They were not overly sweet and although it upped the carb count a bit, I felt it a good trade off for flavor and consistency."
"This cookie recipe is the first low carb cookie recipe I have ever made.
I made the following changes to the recipe:
1 tsp of baking powder
2 tbsp of flaxseed
a dash of vanilla extract
an extra egg (2 eggs total)
1 tsp of cinnamon
3/4 cup of Splenda (instead of 1 cup)
It's not super crumbly, but it's rather dry and hard to swallow without a drink on hand. It wasn't too sweet (or Splenda-y) and the PB taste was pretty prominent. A good cookie all around. It's not like a normal peanut butter and it doesn't taste as good (that's expected) but still not bad and will keep you on the healthy eating wagon even when you have a peanut butter cookie craving that makes you crazy."
"These are so delicious! I also made them using 3/4 cup of peanut butter and 3/4 cup of whipped cream cheese, just to cut down even more on carbs, and the cookies came out SO moist and soft, not one bit crumbly. I did have to bake them for additional time, I think it was about 20mins, then let them cool a bit on the pan and put them in the fridge to firm up and they're perfect! The "dough" is clearly less firm so it's a little messier in preparation, but it's totally worth it for the more moist end result!"
"Are you people serious?!!!! My whole family started cracking up at the same time and we all had them in our mouth and couldn't talk because they coated our mouth so terribly! Imagine what a dog looks like when he eats a spoonful of peanut butter and times that by twenty. That is the feeling you will have while eating these cookies.... I tried to warn my kids they would need some milk but what I didn't say was they would require a gallon to just get it down!!!! When some of the reviewers mentioned crumbly, I didn't know what to expect... Try more like disenegrate on contact! My 11 year old is stoked to take these tomorrow to school to trade for a "trick trade" at lunch we named it... and also he had the idea of these being the perfect April Fool's cookie.... By all means I will give it 5 stars too!!!!! The most hilarious cookie I have ever made! BTW, you all must have been on a diet or some kind of depravation diet for some time now if this is 5 stars to you!!!! Come on! Jokes on me I guess! Cheers!!"
"DH & I love these cookies. We have been on South Beach Diet and these cookies are a perfect little "sweet" to go with our evening cup of tea. They are easy & quick to whip up. I find that if I let them cool completely on the cookie sheet they do not crumble as much. Tonight I am making a low carb cheescake using these as the crust. "
"GREAT Cookies, They would make a good crust for a cheese cake. I used An all natural peanut butter, has no additives. I made a ball & flattened them with a fork this worked great. So YUMMY and not crumbly. These will be a regular at our house. DH loves sweets, He is a Diebetic."
"I just made these and they are very good. I used extra crunchy peanut butter, which probably wasn't a good idea, since it made them more crumbly. I doubled the recipe, but used only 1 3/4 c. splenda as I can always taste it a mile away. On my last batch, I rolled them in a ball and pressed them down with a fork and they held together much better and looked better too! Thanks for the recipe!"
"Yummy-need I say more"