Monday, March 22, 2010

Paula Deens Magical Peanut Butter Cookies....low carb. :)

PD is my food network go to girl! I don't know if it's that southern accent I love, the fact that she resides in Savannah, Ga which is gorgeous, or just the fact that she uses about a truck full of butter in every recipe. Unfortunately in these Low Carb cookies, there is not butter. Maybe we'll experiment next time, but for this time I stuck to the recipe as is. They we're tasty, for a low carb treat they serve your sweet tooth craving. They're a bit on the 'crumbly' side for peanut butter cookies, but you can't be too picky at 3 net carbs for 2 cookies. recipe as follows.


  • 1 cup peanut butter, creamy or crunchy
  • 1 1/3 cups baking sugar replacement (recommended: Splenda)
  • 1 egg
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon.

Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie.

Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

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