could you omit the egg and use the syrups instead of the sugar packets? or keep the egg and not use a full cup of syrup?

They are absolutely WONDERFUL and have become an absolute addiction for me! I could easily eat the entire batch in one day and have found myself seriously craving them from time to time. Peanut butter was always my weakness. Now, that I've found these I make them about once a week. They are absolutely DELICOUS!

Thanks for posting the recipe.. Now, if I could just limit myself to a few of them.

I'm making them right this minute for the first time. I will report back!

I'm back! At first I didn't think I would be able to put it into "balls" because it seemed too soupy. But I let it sit for a minute and it thickened right up. They are very very good - I wish there was a way to make them "crisp"!

I agree these cookies are wonderful !
I'm also wondering about the Hi-Maize.. is there a way to substitute
Mine came out very soft and not crispy at all.. but did crumbly when they were picked up..
Would a TBS of Atkins mix work

Some one has to come up with a way to make these more moist...other than draining a glass of water with each one.

Yup... they are a tad too dry.

I found if you don't overcook them, and then let them cool before eating, they will have a moist center that has a great texture. Of course, "dry peanut butter cookie" is always gonna be kind of redundant.

I made these and they are to die for........Everyone in my house enjoyed!! Thanks so much for sharing the recipe.

First batch- made as recipe except used 18 pkt of Splenda. Also used my mini-muffin scoop so I only made 16 cookies- figure about 3.7 carbs each.

Second batch- used 1/2c erytrithol, 6 pk splenda, and became a little more adapt at using my scoop. Results- less sweet cookie, about 2" across. Made 20 cookies. I like this one, makes a slight 'cool' feeling to your mouth after eating (like some breath mints) from the sugar alcohol.

Didn't matter which recipe- still made me want an icy cold glass of milk. Will have to pick up a carton of countdown milk! Will probably melt a few SF chocolate bars and drizzle over them for New Years Eve Party tomarrow.

Thanks for the recipe! I might try with the erytrithol and davinci syrup next time... in few weeks! Or chop up a SF candy bar and add to the dough...

I make a similar recipe, which I absolutely love. I was coming here to share the recipe when I noticed this thread at the top, so I'll just add it in here.

1 cup LC peanut butter (I use carb options, those who are afraid of trans fat can use natural and up the splenda)
2/3 cup splenda
1 egg
1 tsp vanilla

Roll into small balls, then criss-corss with a fork. Bake at 325 for 15 minutes and remove while still soft, they continue cooking to the perfect texture after they are removed from the oven.

If you get 19 cookies from the batch (like I do), they are 2 grams of carbs each.

Whomever invented these, is my hero! I've been wanting peanut butter cookies for so long! I saw this recipe 1/2 hour ago, got right up and made them and the first batch just came out. They are fabulous! Thanks so much for posting it!

I made these and they were wonderful. They were a bit crumbly so I decided to try to modify it a bit. I added and extra egg. The batter is a bit stickier, but worked fine just the same. It seemed to make them a bit cakier and a little less crumbly. I also decided to cook them a minute less and freeze them. They are fantastic!!

My Good Day brand extra crunchy peanut butter says that it has 5 carbs and 4 fiber and 2 sugars. What would that count be??
(Per 2 T)

To make PB cookies crisp try...

Adding about 1/2-3/4 cup PB to almond flour, as well as 1-2 eggs, couple tbsp butter, splenda, vanilla then bake. Should come out alot more crisp.