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South Beach Peanut Butter Cookies

South Beach Peanut Butter Cookies created by Kris10Ed

This is a good Phase 1 recipe that will satisfy those cookie cravings!

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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!
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"This is a good Phase 1 recipe that will satisfy those cookie cravings!"
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  1. Anonymous
    I used Stevia and it's supposed to be 1 cup sugar or splenda = 1 tsp of stevia. They were not sweet at all. I sprinkled a bit more on top and that helped. Added 2 tbsp drained cottage cheese instead of ricotta, but they are still pretty crumbly so I froze them. Thanks for the recipe! :D
    Reply
  2. jenlynne4474
    holy cow this is awesome!!! I am actually a gastric bypass patient and cannot tolerate carbs so it is a blessing to find a cookie recipe that I can not only tolerate but ENJOY! Thanks so much for sharing this recipe. I used almond butter and added chopped pecans... enjoyed it with a hot cup of joe . Only thing I would change is reduce amount of splenda, but even so, these will get eaten and enjoyed!
    Reply
  3. Kris10Ed
    South Beach Peanut Butter Cookies Created by Kris10Ed
    Reply
  4. DanniHatfield
    These are perfect when your craving something sweet! Personally I like them better that regular peanut butter cookies! :-)
    Reply
  5. jansafoody
    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):<br/><br/>1 cup All Natural Chunky Peanut Butter <br/>1 egg<br/>1 tsp baking powder<br/>1 tsp vanilla<br/>1 TBS Splenda brown sugar<br/>1/8 Tsp Stevia (SweetLeaf brand only) OR 1/4 cup Raw Organic Agave Nectar (WhoelsomeSweeteners Brand only) <br/><br/>Drop by teaspoon on parchment paper. <br/>Bake 350 for 10 mins<br/>Cool completely before removing from parchment.<br/><br/>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.<br/><br/>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.
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