Lots of peanut butter cookie?

[georgex5]

I would like a recipe for peanut butter cookies that use a lot of peanut butter. I have a lot of rouble eating peanut butter because it sticks to my dentures. But a crumbly (somewhat) cookie with a lot (as much as possible) peanut butter would be worth a try.

Would appreciate recipes and/or comments.

Regards, George

[gitfiddle]

Tell you what, George. I've never tried this, but there is a trail cookie recipe that is mostly protein powder and butter. I would think you could mix peanut butter into it and it would turn out tasty. It's in the small bits and side dishes section.

Randy? What do you think?

[Seymour Spectacles]

You might like this one by Paula Deen - of all people!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30607,00.html

[maxlharris]

You might like this one by Paula Deen - of all people!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30607,00.html

Let's see.
1c Peanut Butter (call it chunky, salted) - 34g net carb
1.3 c Splenda - (24g to the cup) - 32g net carb
1 egg - 1g net carb
Vanilla extract - you can have for free

Total recipe = 67g net carb
Yield is 18 cookies
~3.75 g net per cookie
with nearly 4g protein per cookie.

I bet it could be improved by shopping for the lowest carb peanut butter. With that quantity of splenda, you really don't need a sweetened product, imho. Would be better to use a lower calorie "zero calorie" sugar substitute, except that you need something that will add bulk to the cookie.

Good luck.

[petra65]

Dana Carpender has a few peanut butter cookie recipes if you have any of her cookbooks. I've not tried them but they look pretty good.

[Relief]

you don't need the bulk of the splenda; it really doesn't improve the recipe. go for a zero carb option like sweetzfree, or use the new splenda quick packs intended for koolaid. each pack equals a cup of sugar for only 3 ECC. also add a couple of teaspoons of xanthan gum--keeps them from being too crumbly

[maxlharris]

you don't need the bulk of the splenda; it really doesn't improve the recipe. go for a zero carb option like sweetzfree, or use the new splenda quick packs intended for koolaid. each pack equals a cup of sugar for only 3 ECC. also add a couple of teaspoons of xanthan gum--keeps them from being too crumbly

The only reason I mention measure for measure splenda, is that in some things (ice cream for example) the sugar particle, aside from sweetness, contributes to mouthfeel (this is why LC icecream generally feels between barely passable and completely terrible in the mouth). I don't bake. Not my thing, not my vice. But, the addition of xantham gum certainly suggests that the bulking of sugar has something to do with how cookies actually work, in terms of enjoyment.

Maybe something like some fiber to bulk it out with the sweetzfree (have never bought it, as it's technically a blackmarket product). Or some isomalt. Again, out of my field. Not my hobby (baking) and not my vice (eating baked stuff). Begs the question though: if you just want peanut butter, why screw around with anything but the peanut butter?

[deirdra]

1c Peanut Butter (call it chunky, salted) - 34g net carb
1.3 c Splenda - (24g to the cup) - 32g net carb
1 egg - 1g net carb
Vanilla extract - you can have for free

I've made these with half as much Splenda & they were great:

1 egg (0.6 g ECC)
1 tsp vanilla (0.6 g ECC)
2/3 cup Splenda (16 g ECC)
1 cup natural peanut butter (36g ECC)
Mix together, shape into balls about the size of walnuts in shell, press with a fork.
Bake at 350 for 8-9 minutes.
Total: 53.2g ECC = 4.4g ECC for each of 12 cookies or 3.3g each if you make 16

[Rhyme'n Reason]

I tried these last night.

I used one cup of pb, one of Splenda, 2 tsp. xanthan gum (per Relief's suggestion), one tsp. vanilla, and one egg. They were done after 10 minutes, and I let them cool without messing with them. They didn't crumble on me (the main complaint of the reviewers on Paula Deen's website). And I thought they tasted great!:)

Thanks for posting this!

[Seymour Spectacles]

They didn't crumble on me (the main complaint of the reviewers on Paula Deen's website). And I thought they tasted great!:)

I've tried the original Paula Deen recipe and the cookies were kind of crumbly - you had to handle them carefully. I liked the flavor but the consistency wasn't the greatest.

The tip about the xanthan gum is new to me. I'm anxious to try it out.

XG sounds like a very versatile substance. On another forum, I saw someone recommend it as an addition to protein shakes ... to make them creamier and to help the other powders mix better together.

Relief: Do you use xanthan gum for other recipes as well? If so, can you explain how and where you use it? Thank you!

[CindyCRNA]

Concerning the xanthan gum, I found over 200 recipes that contained xanthan gum. Go to Recipezaar.com, do a lookup for xanthan gum, and off to the left was an area to highlight that said "recipes that include xanthan gum" clicked on that and it had 206, although not all contained xanthan gum. Some had gum arabic(sp?), ect but I'm going to brouse it now.