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admin | Healthy Vegetables List | 11.04.2014
These Low Carb Peanut Butter Cookies have made it easier in this first week of my diet to give up the usual baked goodies.
Cookies but I haven’t had many carbs in a month and no desserts so this was perfect!!! 1 cup peanut butter (creamy or crunchy, you choose)- Natural Peanut butter for those who can tolerate it. In relation to lauras response about replacing with chickpea flour I just want to point out that the carb count per cookie would considerably raise by using that as a replacement. January 24, 2015 By Carolyn 5 Comments Deliciously soft, low carb peanut butter cookies stuffed with creamy milk chocolate.
So I assert my right to change my mind and stuff my delicious low carb peanut butter cookies with chocolate. I’ve made these cookies in the past, but they sure don’t look as tasty as yours!


You could cut a minute or two off the cooking time and see if it helps as everyone’s oven heat is slightly different. If you would like them a bit more moist, replacing 1 or two tablespoons of peanut butter with butter or cream may be a solution for you.
I just made your peanut blossoms cookie today, so this one will have to wait – but if the other is any indication, you surely have another winner here!
It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels.
It will be just me and the Hubs soon and I plan to focus on healthy eating, and that means low-carb for me. Of course if carbs aren’t an issue for you then ordinary cream flour can be used too.
I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.


In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Don’t know if I messed up anything but when I calculated the carbs it came out to 10 per cookie. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie - this is optional and I don't always do this. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement.



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