Low Carb Peanut Butter Cookie Recipe
Who doesn't love a really good peanut butter cookie? Bakesquick™ and Spoonful™ make 'em up easy and carb controlled. Freeze and keep on hand for fast snacking.
- 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
- 1 cup Carb Counters™ Bakesquick™ - 1LB
- 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO (- * or peanut butter)
- 1/4 cup - softened butter
- 2 Large or extra large eggs
|Preheat oven to 350°. |
In medium sized bowl combine Spoonful™, peanut butter, butter and eggs. Stir until well mixed. Add Bakesqick™ and continue stirring until well blended. Drop by cookie dropper or tablespoonfuls onto cookie sheet 2 " apart. Roll each cookie into ball. Using a fork, press down on cookies making two criss cross markings on top of cookies. Bake for 12-15 minutes until light golden brown. Makes 36 - 3" wide cookies . Just 2 net carbs each.
Add 1/4 cup chopped peanuts to dough.
|Double (Filled) Peanut Butter Cookies: |
Combine 1/2 cup peanut butter, 3 Tablespoons softened butter and 1/4 cup Spoonful sugar replacement. Combine together in small bowl and form teaspoonful size balls. Wrap each cookie dough drops around balls and roll to form cookie dough filled balls. Make fork indentations and bake as above. Adds 1 carb per cookie.
|Add 1/2 cup sugar-free chocolate chips. |
|Sprinkle additional Spoonful™ over top of cookies before baking- adds a sweet crunch. |
|* Beanit Butter™ is a zero carb soynut butter manufactured by Dixie Carb Counter's.|