Dat Cookie, Dough....
Get it?... Cookie though? Cookie dough?....
Note to self: puns aren't funny if you have to explain them. Now where's the window so I can throw this rule out of it and continue in my ways?
Moving on... Peanut butter cookies. These babies right here are why I feel so bad for people with peanut allergies (and my weirdo husband that doesn't like peanut butter). I mean, peanut butter cookies are in a league of their own as far as I'm concerned! Chewy and gooey when warm, top with a sugar free chocolate candy and you have a bariatric friendly version of a Peanut Butter Kiss cookie!
I think by now that we've all seen the two/three ingredient, flourless peanut butter cookies that have been floating around for awhile now. There are many configurations of these and to be honest, mine is just another one of those. It's hard to improve on such a simple recipe. I tried a few different versions including adding a good amount of protein powder, using baking powder to add rise, adding hemp hearts, etc. My first mistake was the baking powder. My inner chef brain didn't kick in until I was trying to make the dough balls with my first attempt and there was just oil everywhere.
I couldn't figure it out until the chef chemistry come to the forefront and reminded me that there needed to be a buffer between the baking powder and the fat in the recipe. Usually that's the flour, which microscopically keeps the two from interacting in such a way. Without that mediator, the fat just separated right out. I cooked them anyways and they looked great, but man were they dry! Like, as a bariatric patient, I'm not supposed to eat and drink at the same time but after eating this cookie, I absolutely needed a drink!
So I tried again, this time with only a small amount of protein powder, no baking powder and no hemp hearts (mostly because I didn't want to risk using more and have them not turn out. Hemp hearts aren't cheap in large amounts!) They came out much better this time, so I left it at that for the time being. My recipe still has some difference from the general two/three ingredient recipes, but not as much. Without further ado...
Makes approximately 24 cookies
*Suggestions: Vanilla protein (reduce vanilla extract to 1 tsp), peanut butter protein, chocolate protein, salted caramel protein.
Note 1: General cooking logic says that adding eggs to something like peanut butter should end up making a somewhat runny mixture, but there's some chemical reaction between the two ingredients that actually thickens it all up to pretty much the perfect cookie batter consistency.
Note 2: the nutrition provided is for the recipe posted. Any additions or changes you make will obviously change the nutrition and should be accounted for.
Note to self: puns aren't funny if you have to explain them. Now where's the window so I can throw this rule out of it and continue in my ways?
Moving on... Peanut butter cookies. These babies right here are why I feel so bad for people with peanut allergies (and my weirdo husband that doesn't like peanut butter). I mean, peanut butter cookies are in a league of their own as far as I'm concerned! Chewy and gooey when warm, top with a sugar free chocolate candy and you have a bariatric friendly version of a Peanut Butter Kiss cookie!
I think by now that we've all seen the two/three ingredient, flourless peanut butter cookies that have been floating around for awhile now. There are many configurations of these and to be honest, mine is just another one of those. It's hard to improve on such a simple recipe. I tried a few different versions including adding a good amount of protein powder, using baking powder to add rise, adding hemp hearts, etc. My first mistake was the baking powder. My inner chef brain didn't kick in until I was trying to make the dough balls with my first attempt and there was just oil everywhere.
I couldn't figure it out until the chef chemistry come to the forefront and reminded me that there needed to be a buffer between the baking powder and the fat in the recipe. Usually that's the flour, which microscopically keeps the two from interacting in such a way. Without that mediator, the fat just separated right out. I cooked them anyways and they looked great, but man were they dry! Like, as a bariatric patient, I'm not supposed to eat and drink at the same time but after eating this cookie, I absolutely needed a drink!
So I tried again, this time with only a small amount of protein powder, no baking powder and no hemp hearts (mostly because I didn't want to risk using more and have them not turn out. Hemp hearts aren't cheap in large amounts!) They came out much better this time, so I left it at that for the time being. My recipe still has some difference from the general two/three ingredient recipes, but not as much. Without further ado...
 |
| Left to Right: Final batch PB cookies, Low Carb Snowballs, First attempt at PB Cookies |
Flourless Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup egg substitute (or 2 eggs)
- 1 cup baking splenda (or sweetener of choice)
- 1/2 cup brown sugar substitute
- 1 Tbsp vanilla extract
- 1/2 scoop protein powder of choice*
- Add peanut butter and egg to a large bowl and mix using whisk, hand mixer or stand mixer.
- When peanut butter and egg is fully combined, add in both sweeteners and extract then mix again until well combined.
- Add protein powder and mix in using mixing spoon. If you'd like to add extras to your cookies, this is where you'd do it. Add in suggestions: chopped peanuts, sugar free mini chocolate chips, seeds of choice, toasted coconut.
- Using either a scale or a tablespoon (which is equivalent to 1 oz in volume), measure out 1 oz portions of your dough and roll into balls before placing on a non-greased, parchment lined baking sheet (approx. 1 inch apart).
- Using a fork dipped in granulated sweetener of choice, push down lightly twice on each cookie, rotating the fork 90 degrees between each press. This is what creates the iconic hash mark.
- Place in oven and bake for 15-18 minutes or until bottoms of the cookies are lightly browned. When they are finished cooking, remove the cookies from the baking sheet and cook on another sheet of baking parchment or a baking rack.
Makes approximately 24 cookies
*Suggestions: Vanilla protein (reduce vanilla extract to 1 tsp), peanut butter protein, chocolate protein, salted caramel protein.
Note 1: General cooking logic says that adding eggs to something like peanut butter should end up making a somewhat runny mixture, but there's some chemical reaction between the two ingredients that actually thickens it all up to pretty much the perfect cookie batter consistency.
Note 2: the nutrition provided is for the recipe posted. Any additions or changes you make will obviously change the nutrition and should be accounted for.
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