Rating: 1.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 3

For best results with these delicious cookies, use regular stick margarine instead of a reduced-calorie or tub-style margarine and regular peanut butter rather than a low-carb or natural peanut butter.

Recipe by Oxmoor House January 2005

Gallery

Credit: Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
2 dozen cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Beat peanut butter and margarine with a mixer at medium speed until blended.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and sweetener in a medium bowl. Add flour mixture to peanut butter mixture, beating well. Add egg and vanilla; beat well.

  • Shape dough into 24 (1-inch) balls. Place balls, 2 inches apart, on ungreased baking sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350° for 12 minutes. Cool completely on baking sheets.

  • carbo rating: 4

Chef's Notes

For testing purpose, we used Splenda sweetener. 

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

84 calories; fat 6g; saturated fat 1.2g; protein 3.4g; carbohydrates 5.1g; fiber 0.7g; cholesterol 9mg; iron 0.4mg; sodium 63mg; calcium 6mg.
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