Peanut Butter Cookies, NO sugar and NO flour! Plus delicious!

[*Clarissa*]

I saw these on tv and gave them a try and they are divine. I couldn't believe it. I used Splenda.

And since I like to play with reciepes, I also tried them with 1cup of semi-sweet chocolate chips. Yummy, and delilcious!!!!


I made them with sugar for dh and I have to admit that I tried them and they were great too! Especially with the chocolate.

http://www.foodnetwork.com/food/reci..._30607,00.html

[Jashobeam]

Thanks for the recipe! I'm always looking for cookie recipes without sugar and white flour

[Wendy M.]

I love Peanut Butter and my Husband and Boys do to. Thanks so much for sharing that recipe with us, I am going to try that for sure! I make a real good Peanut Butter Pie but it is loaded with sugar. So I don't make it that often but it is sooo good. But these cookies sound good and alot better without all the sugar. I think I remember seeing Paula making those cookies awhile back on her show, I always love to watch her show, I have tried alot of her recipes but alot of them are not so healthy lol!! But they are sooo good! Thanks for sharing that recipe!!

[*Clarissa*]

Wendy, No her reciepes are definantly not good for you. But she did a healthy foods show, and these were on them. If you will scroll all the way down on that link the other reciepes that she did that day are on there. I haven't tried the others yet, as they aren't anything that I would like.

[sweetums]

Clarissa, thanks so much for posting this! My grandparents are coming in a few weeks and my Grandpa has celiac, so he can't have anything with wheat flour, so these will be perfect! He'll love them! I do have a question though, did you have to use the Splenda for baking, or did you just use normal Splenda?

Manders

[*Clarissa*]

I just had the normal Splenda, so that is what I used. My mom said the one for baking would have worked better, mine didn't get "hard" enough. They feel apart coing out of the pan when they were hot. But the reciepe says to let them sit to cool before removing them and when I did that they came out fine. I would imagine that the Splenda for baking would be better though.

I hope he enjoys them! They are delicious. With the chocolate they are good too, but I really like the full peanut flavor.

[SarahJ]

Thanks for posting this! I'm going to try these today. Can't beat 4 ingredients for a recipe.

[R0xyg4l]

These are yummy, I've been making them within the SBD for a while. We've made a lot of variations of them with jelly and adding SF chocolate. I always eat too many so I can't really have them around too much now.

[*Clarissa*]

Oh, please share your jelly reciepe. There is a Jam house nearby and they make the best SF jam. I cannot wait to hear it!!!

[JennaBC]

I printed the recipe out....Can't wait to try this....
I personally am a cheesecake and peanut butter freak...so here's my recipe!

Peanut Butter Chocolate Cheesecake Cups


Preparation Time: 25 min.
Bake Time: 10-15 min.
Makes: 24 cups (24 servings)



Crust
36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® Granular
5 Tbsp. Light Butter, melted
Peanut Butter Center
1/2 cup SPLENDA® Granular
3 Tbsp. Reduced-Fat Peanut Butter
3 Tbsp. Reduced-Fat Cream Cheese

Chocolate Filling
4 oz. Unsweetened Chocolate
8 oz. Reduced-Fat Cream Cheese
1 3/4 cups SPLENDA® Granular
1/2 cup Skim Milk
1/2 cup Egg Substitute
1 tsp. Vanilla

2 oz. Sugar-Free Chocolate, melted (optional)




Preheat oven to 350° F.
Make crust. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
Make peanut butter center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
Make chocolate filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granular in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.




Nutrition Information per serving

Serving Size 1 cup

Total Calories 105

Calories from fat 55

Total fat 7 g

Saturated fat .4 g

Cholesterol 10 mg

Sodium 80 mg

Total Carbohydrate 10 g

Sugars 3 g

Dietary Fiber 1 mg

Protein 4 g

[StarSparrow]

~meanders into the kitchen to check how much peanut butter they have~

I've been craving cookies for weeks now...and Oreo Thinsations just aren't cutting it!

Crud...I don't have a lot of peanut-butter...
I'll just halve the recipe!

Be back with my report soon!

[*Clarissa*]

StarSparrow, lol. I hope you like them. I love them! You will still have enough cookies with just half the reciepe. 1 reciepe makes about 16 cookies for me. Let us know!

[StarSparrow]

Yum, I did enjoy them a fair-bit, though I do prefer my usual recipe.

Definately somehting to have when I don't want to be overly sinful.

My review: Not bad, it wouldn't replace my family recipe, but still good.

...Now I want more though...

[R0xyg4l]

Oh, please share your jelly reciepe. There is a Jam house nearby and they make the best SF jam. I cannot wait to hear it!!!

It's basically the same... the only difference is you make an indention with your thumb on the top of the cookie prior to cooking and put in your favorite SF or regular jelly of choice.

[*Clarissa*]

Definantly going to try that next time I cook them. Thanks