I never did say how good they were. A definate keeper!!

I made these last night(my first baking experience) and they are quite good. My kids even thought so. Never in a million years would I have believed that you could make a cookie without flour! Sure are fragile though.

For you experienced bakers out there, is there some way to remove some of the sugar to cut down on the sweetness and add something else to help with the consistency? I have some oat flour...might that work?

Thanks!
Jaimie

When I want them less sweet I just cut back some of the brown sugar twin because that is sweeter than the Splenda. I have no problem with the consistency.

Candice

Great cookie recipe--thanks for posting... I made these this week, and just used the 1 c. peanut butter, 1 tsp. baking soda, 1 egg, and about 2/3 cup Splenda. They were great! The pb is so naturally sweet--it didn't harm the recipe at all to reduce the sweetener. They are wonderful--and I'm having to hide mine, too...

I made these last night and they are great!!! I really had to hold back or I would have munched the whole batch!


This post get a big BUMP to the top!

i have stopped eating crisps and biscuits and cookies now

Ok I tried these, they looked great, they smelled great and they mostly tatsted great. But the brown sugar substitue Brown Sugar Twin, to me, has a nasty after taste.

Is there anything else that can substitute for this or brown sugar?

I was thinking about using 1/4 more Splenda and 1/4 of real brown sugar. This would add about 2 g carb per cookie. Since I am pretty much maintaining I don't think this would be too bad.

Any ideas?

just bumping for myself, I had forgotten I used to make these years ago..till I saw someone post about pb cookies.. I think I will make when my freezer stats to empty out with all the other sweet treats I already have in there!

Oh my goodness! These sound so yummy. I totally need to stay out of the sweet treat section.

Fortunately, I don't have any peanut butter in the house, but when I do I am going to make these. Oooh! I have some leftover SF melted dark chocolate frosting. I think I'll use it to dip half of the peanut butter cookies in. Ayi...yi...yi...I think I gotta run to the store now.

I made these couple hours ago. I did not have any brown sugar twin. I used 1/2 cup of powdered splenda, 1/4 cup of Ideal powder and 6 drops of EzSweetz (equals 1/4 cup). I only got 28 cookies, guess mine were a little bit bigger, they are still very small, or might be that I used the liquid for 1/4 cup of the sweetner also. I was able to stop at 2 cookies, had to put them away and out of sight to do this, they are very tasty.

Rox

yeah it's been a long time since I made. I probably did make them small back then.. I would probably make bigger now.. LOL I'm actually entering it all in to MYPLAN .. I was going to make tonight.. LOL

Oh and I have not bought the brown sugar twin in ages so was going to just use all splenda when I make tonight.

IMHO, it turned out just fine without the brown sugar. The taste and texture were just like a regular PB cookie. I suppose you could add a little molassas if you wanted. I really enjoyed them just the way I made them.
Thanks,
Rox

good to hear! yeah I usually stick with splenda, I get the huge bag ~ costco for $13.. and just that little box of brown sugar twin is like $8.. so.. well I just stick with splenda LOL Can't wait to make tonight. I was going to do 24 like you did and this is the info I got:

Energy 70 kcal
Energy 1900 kj
Carbohydrate, by difference 2.31 g
Sugars, total 0.69 g
Fiber, total dietary 0.66 g
Starch 0.00 g
Sucrose 0.00 g
Sugar alcohol 0.00 g
Glucose (dextrose) 0.00 g
Fructose 0.00 g
Lactose 0.00 g
Maltose 0.00 g
Galactose 0.00 g
Protein 3.60 g
Total lipid (fat) 5.54 g

Thanks Candice for running the numbers. I got 28 cookies instead of 24, that is fine with me, I will just count them as the 1.65 net from your numbers, that is if I am doing it right, okay if they are a little low.

Let me know what you think when yours get done.
Rox