Low Carb Peanut Butter Cookies

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I am really, really proud of these cookies because I managed to do something I’ve never managed to do before with a low carb cookie recipe; these cookies are crisp and crunchy on the outside but still soft on the inside. A lot of my flourless cookie recipes turn out rather cakey, so I was chuffed to bits with the texture of these. The peanut butter taste isn’t really overpowering either; despite it being the main ingredient it’s still relatively mild.

During my experiments, I made a version of these cookies without the whey protein; they tasted great, but were softer and more crumbly. So feel free to leave it out if you want to, you’ll just miss out on the texture. Which is the main reason I’m obsessed with these cookies in the first place, to be honest.

For these cookies, I used Meridian Natural Crunchy Peanut Butter. It’s different to your garden variety peanut butter because it only contains peanuts; no palm oil, salt, sugar or stabilizers are added. It makes it healthier, though the downside is that there’s a lot of oil separation in the tub, so you need to give it a good stir before you use it.

Ingredients

– 50g butter

– 2oz cream cheese

– 1 egg

– 1/4 cup vanilla whey protein

– 250g peanut butter

– 1 cup Splenda

– 1/4 cup almond flour

– salt (though I’d probably skip the salt if you’re using a pre-salted peanut butter)

Soften your butter and cream cheese, then whisk in your egg. I used my electric beater.

Whisk in your almond flour, vanilla whey protein and sweetener. If you’re adding salt, add it now.

After this, it gets messy – adding the peanut butter! I opted for the approach of just attacking it with my electric mixer and wiping down the walls afterwards, but beating with a fork it would probably be cleaner, if more time intensive, approach.

At this point, your mixture will resemble a nutty turd.

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Taste your nutty turd mixture, ideally while someone with a weak stomach is watching, and add extra salt, sweetener or perhaps some vanilla essence to taste.

Using your hands, roll the dough into about two dozen small balls (ha, balls), place on a baking sheet lined with baking paper, then squash them flatter. They won’t change shape much as they cook.

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Cook in a pre heated oven at 200C for around 12-15 minutes, then leave to cool for at least 10 minutes.

Enjoy your crunchy cookies 🙂

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Posted on August 8, 2014, in Desserts, Snacks and tagged , , , , . Bookmark the permalink. Leave a comment.

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