 Recipe: Peanut Butter Cookies
I thought some of you might like to try these during the upcoming holidays. They aren't very sweet like "real" cookies, but still I thought they turned out pretty good.
Peanut Butter Cookies
6 tbsp unsalted butter, softened
1/2 cup unsweetened smooth peanut butter, at room temp.
1/4 cup Splenda*
1/4 cup packed light brown sugar*
1 large egg, at room temp. and lightly beaten
1 tsp vanilla extract
1 and 1/4 cup sifted oat flour**
1/4 tsp baking powder
3 Tbsp salted peanuts, chopped
Place oven rack in middle position and preheat oven to 350 degrees F.
In a large bowl, beat together the butter and peanut butter until very smooth, about 1 minute. Add the brown sugar and Splenda and beat until well-combine and light in color, 1-2 minutes. Gradually beat in the egg an vanilla extract, beating until very smooth and a little fluffy, 1-2 minutes. Mix in the flour and baking powder, beating until a moist but cohesive dough forms. Stir in peanuts.
Drop by the tablespoon about 2 inches apart on a nonstick baking sheet. Using the tines of a fork dampened in cold water, flatten each in a cross-hatch pattern until 2 inches in diameter. Bake until golden brown, 22-25 minutes. Remove to a rack to cool.
Makes approx. 24 cookies
Nutritional info per cookie:
94 calories
3 g protein
7 g carbs (Can be manipulated up or down...see notes below)
7 g fat
2 g saturated fat
17 mg cholestrol
56 mg sodium
1 g fiber
Diet exchange: 0 milk, 0 vegetable, 0 fruit, 1/2 bread, 1/2 meat, 1 fat.
Notes:
You can also use chunky peanut butter if you wish, and elimate the nuts in the recipe.
For a sweeter crunchier cookie, omit the Splenda and add another 1/4 cup of brown sugar instead. This adds 2 g carbs to the recipe.
Need to lower the carbs? Omit the brown sugar and add another 1/4 cup Splenda instead.
Instead of oat flour, I used 1/4 cup soy flour and 1 cup regular self rising flour. If you use self rising flour, you won't need the baking powder.
These cookies will keep for 5 days in a tightly closed container for 5 days. I'm assuming they will freeze well too. | 
