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Peanut Butter Cookies
Not sure who first posted this recipe on the web or when, but it's been around since at least 1999. I found this recipe at Barbo's Recipe Archives:
Friday, 03-Dec-1999 18:20:55
Recipe by Barbo
Peanut Butter Cookies Low Carb 2
1 cup Sugar Free peanut butter (smooth or chunky)
1 cup Splenda
1 whole egg
1 teaspoon vanilla
24 cookies @ 2.7 grams each
In a bowl beat the egg, then add the remaining ingredients and mix well.
Drop by blobs on foil lined cookie sheet or baking stone. Flatten with your finger.
Bake 350 16-18 minutes
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BK Notes:
Some people like to add unsweetened cocoa as well for a Reeses kind of thing.
One of my friends makes either a vanilla or chocolate glaze using splenda and frosts them.
Another friend takes a Carbolite chocolate bar, chops it up and adds the bits to the dough for a PB chocolate chip cookie ;-)
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Raspberry Thumbprint Cookies
by DangerousCurves
1/3 cup butter -- softened
4 ounces Philadelphia Cream Cheese -- softened
1/2 cup Splenda
1 cup Almond Flour
1/4 teaspoon salt
3 tablespoons Exotic Tropicals Red Raspberry Spread -- * see note
2 tablespoons walnuts -- finely chopped
1 teaspoon vanilla extract
1. In a large bowl, combine margarine, cream cheese, vanilla extract and Splenda. Beat on medium speed until light and fluffy. Stir in flour and salt until mixture forms a soft dough. Wrap dough in plastic wrap and refrigerate 2 to 3 hours, until dough is firm. Preheat oven to 350F.
2. Divide dough into 24 pieces. Roll each piece into a ball. Place balls on a large baking sheet. With knuckle or end of wooden spoon, make a small indentation into top of ball. Fill each with equal amounts of fruit spread. Sprinkle centers with equal amounts of nuts if desired.
3. Bake 8 to 10 minutes or until edges are golden. Cool completely on rack.
NOTES :
* Exotic Tropicals (found at Publix) lists the following ingredients: Maltitol, Seedless Red Raspberry, Water, Pectin, Citric Acid. One tablespoon does show 30 calories and 8 grams of carbs, but if the sugar alcohol concept is applied, this could bring the carbs way down.
Makes 24 cookies. Calories: 49.5, Fat: 4.6g, Carb: 2.7g, Fiber: 0g, Protein: 1.4g
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Cranberry Pecan Tassies
author unknown
3 ounces cream cheese -- softened
1/2 cup butter -- softened
1 cup Almond Flour
1 egg
1 tablespoon Brown Sugar Twin
3/4 cup Splenda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup cranberries
3 tablespoons chopped pecans
1. In a mixing bowl combine cream cheese and butter, then stir in flour. If desired, cover and chill one hour.
2. Shape into 24 balls and place in ungreased 1-3/4" muffin pans. Press dough evenly against bottom and sides of each muffin cup.
3. In a small mixing bowl beat together egg, sweeteners, vanilla and salt until smooth.
4. Stir in cranberries and pecans.
5. Spoon into pastry lined muffin cups.
6. Bake in 325-degree oven for 30 minutes or until pastry is golden grown.
7. Cool completely and remove from pans by loosening with tip of knife around the edge.
MasterCook calculations per Tassie: Calories: 58.9, Fat: 5.8g, Carb: 2.2g, Fiber: 0.1g, Protein: 0.7g
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Lemon Meringue Bars
from Jana at Barbo's
Base:
3/4 cup unsweetened coconut
3/4 cup ground almonds (ie. almond flour)
1/3 cup melted butter
Mix all together and press into a 13x9 pan. (NOTE: I used 8 x 8 'cuz that's all I had) Bake @350 for about 8 minutes until golden edges form.
Filling:
2 1/4 c water
1/2 c lemon juice
28 pkgs. aspartame sweetener (can use splenda if you like)
1/8 tsp salt
3 eggs
few drops yellow food coloring (NOTE: I didn't have any so I skipped)
1/4 tsp lemon extract
2 Tbsp butter
1/4 c cornstarch
Mix water, lemon juice, sweetener and cornstarch together in a saucepan. Bring to boil, reduce heat and heat 1 minute while whisking. Add salt, coloring and extract. Beat eggs in a bowl and whisk 1/2 of the lemon mixture into the eggs, then pour them into the remaining lemon mixture in the saucepan. Heat on low for 1 or 2 minutes while whisking. Add butter and stir until melted. Pour over prepared base.
Meringue:
3 egg whites
1/4 tsp cream of tartar
10 pkgs. aspartame sweetener
Beat meringue ingredients until soft peaks form. Spread over lemon filling, sealing edges against pan. Bake @ 425 for 4-5 minutes or until slightly browned. Cool and cut into 15 squares
Carbs for whole recipe: 97; per bar (15 bars): 6.5 per bar
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Lemon Cheesecake Bars
by Carol Williams
1/4 cup butter
1 large egg
1/4 cup Atkins Bake Mix
1/2 cup brazil nuts -- ground*
1/4 cup Splenda
1 teaspoon vanilla
Filling
8 ounces cream cheese -- * see note
2 large eggs
3 tablespoons sour cream
1/2 cup Splenda
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon lemon zest -- finely chopped
-Mix ingredients for bottom layer, press onto the bottom of a lightly greased 9" square pan{or an 11x7}; set aside.
-Beat the cream cheese till fluffy, add the eggs,splenda, flavorings & lemon zest.
-Pour the cream cheese mixture evenly over the bottom layer.
-Place in a preheated 350 degree oven and bake until the edges are lightly browned & the filling is slightly firm; approximately 20 minutes. Don't overbake.
-Remove from oven & cool on a wire rack. Cut into squares.
12 squares; per MasterCook, each serving: Calories: 181, Fat: 16.4g, Carb: 3.6g, Fiber: 0.6g, Protein: 5.5g
* Original recipe called for ground almonds (in the crust) which I replaced with ground Brazil nuts, and light cream cheese (in the filling) which I replaced with Philadelphia Original Cream Cheese. Nutritional info and notes provided with original recipe:
-9 servings @ 4.7 minus 0.8 gr. fiber=3.9 carbs.
-12 servings @3.6 minus 0.6 gr. fiber= 3 carbs
-Substitute other flavorings in place of the lemon extract & the zest to get a different flavored dessert.
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Cream Cheese and Lemon Macaroons
by Karen Barnaby - www.lowcarb.ca
1 cup unsweetened coconut 12.2 gr
2 Tbsp. Da Vinci sugar free hazelnut syrup or 4 pkts.Splenda 4.0 gr
1/2 cup whipping cream 3.3 gr
1/2 tsp. vanilla
4 Tbsp. cream cheese, at room temperature 2.0 gr
1 egg 0.6 gr
1/4 cup macadamia nuts, finely chopped (optional) 4.6 gr
1/2 tsp. lemon zest 0.1 gr
Combine the coconut, syrup or Splenda, whipping cream and vanilla. Let sit for one hour. Stir in the cream cheese until blended, then the egg. Mix well. Stir in the macadamia nuts and lemon rind.
Drop by level tablespoons, into macaroon shaped mounds, on a parchment lined cookie sheet,
2-inches apart. Bake for approximately 15 minutes, until the tops are lightly speckled with brown.
20 cookies. Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11
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Peanut Butter Cookies
by Ginger
2/3 cup Optimum Nutrition Vanilla Ice Cream flavor
1/3 cup flax seeds -- ground
1/2 cup Isomalt
1/2 cup Splenda
2 each eggs -- beaten
1/2 cup butter -- softened
1/2 teaspoon salt substitute
4 tablespoons peanut butter -- (I used Chunky Peter Pan)
1 teaspoon vanilla
1/2 cup Zero-Carb Chocolate Chips
Cream butter, Isomalt, Splenda and salt. Add peanut butter and mix well.
Add beaten eggs and vanilla. Add flax and protein powder, and beat well.
Spread mixture thinly over a cookie sheet sprayed with Pam.
Bake at 375 for 8-10 minutes. Cool and cut into 24 pieces.
DangerousCurves' comments:
I modified this recipe just a tiny bit; used crunchy peanut butter, added Zero-Carb chocolate chips and left out the additional oil. These come out like real cakey-cookie bars and are wonderful. The flax and crunchy peanut butter give them a nice texture with a little crunch.
Per MasterCook: Calories: 125.4, Fat: 9.1g, Carb: 2.8g, Fiber 0.7g, Protein: 7.5g
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Chocolate chip cookies
From Mary
1 stick softened butter
1/2 cup Splenda
1/4 cup Twin brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup ground almonds
3/4 cup Atkins bake mix
1/4 cup chopped walnuts
2 lolw carb chocolate bars chopped up like chocolate chip chinks, or 1/4 to 1/3 cup low carb chocolate chips.
Cream butter, add the rest of the ingredients in the order they are listed.
Form dough into 24 balls & bake on greased cookie sheet in preheated 350 degree oven for 15 to 18 minutes...till slightly browned. Let cool and enjoy.
Carb counts will vary depending on the type of chocolate you use.
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COOL COOKIES
low carb classic
2 cups heavy whipping cream
1 box 4 serving sugar free chocolate pudding mix
Whip whipping cream until thick consistancy (sorta like cool whip), then blend in the pudding mix.
Drop on cookie sheet by teaspoon, put in freezer until frozen, then store in a freezer bag.
Makes about 50 "cookies" @ 1 gram a piece
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Coconut Macaroons #1
by Barbo
1/2 cup Atkins Bake Mix
1/3 cup unsweetened coconut
1/2 cup slivered almonds
1 cup Splenda sweetener
1/2 cup egg whites
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
3/4 cup butter -- softened
-Preheat oven to 375*F
-Combine all the dry ingredients{except Splenda} in a small bowl; set aside
-Cream the butter with the Splenda, beat in the egg whites & extracts.
-Add the dry ingredients & mix well.
-Drop by Tbl onto a greased cookie sheet.
-Bake 10 -12 minutes or until lightly browned.
24 cookies; carb count per cookie:3.9 minus 0.3 grams fiber= 3.6 effective carbs
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Coconut Macaroons #2
1 cup shredded unsweetened coconut
4 packets splenda
2 egg whites
1/2 cup heavy cream
1/4 teaspoon vanilla
1/2 teaspoon almond extract
-Mix cream with sweetener, extracts.
-Add coconut and mix well.
-Let stand for 1hour. If mixture feels dry to the touch after 1 hour, add a little more cream.
- Preheat oven to 350F.
-Whip egg whites until peaks form.
-Fold into coconut mixture.
-Using a teaspoon, place a small amount of coconut mix onto a well greased cookie sheet, repeating to make approximately 16 cookies.
-Bake until slightly browned (usually 12-15 minutes). If tops have not browned in 15 minutes, you can place them under the broiler for a few minutes (watch them carefully!)
- Allow to cool before serving.
Makes 16 cookies @ .6 carbs per cookie {1.1 minus 0.5 gr. fiber}
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Walnut Macaroon Cookies
converted by Carol Williams {found on the net}
2 cups walnuts -- ground fine
3 large egg whites
3 tablespoons unsweetened coconut
1/2 teaspoon coconut extract
1/2 cup splenda
-Process Walnuts (blender, food processor or the ever ready coffee grinder).
-Put the nuts in a bowl, add coconut and blend well.
-In a separate bowl whip Egg Whites into fluffy peaks, then beat in Coconut extract and sweetener.
-Gently fold the nut mixture into the egg whites, being careful not to break down the whites.
-Using a small spoon, carefully place 30 mounds onto a greased or parchment lined cookie sheet.
-Bake in a pre-heated 350* oven for 15 minutes.
30 cookies @ 2.8 minus 0.4 gr. fiber=2.4 carbs each.
Store in a glass cookie jar {not plastic, as they would get too moist & might spoil}
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Pecan Macaroons
from Shirley
1 egg white
1/2 cup Splenda
1 cup ground pecans
Beat egg whites until stiff peaks form.
Add Splenda.
Fold in pecans.
Drop by teaspoonful onto greased cookie sheet.
Bake at 375 until golden brown or about 8 - 10 minutes.
Recipe can be doubled or tripled.
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MERINGUE COOKIES
from brin
You need to be home (and patient)for at least an hour to make these!
Preheat oven to 275
Butter cookie sheet well (or use parchment)
1) beat 4 egg whites until stiff with dash of salt and dash of cream of tartar
2) add one teaspoon good vanilla ( or another extract)
3) in food processor grate 2 Tablespoons good chocolate
4) chop 1/2- 3/4 cup nuts
5) mix chocolate and nuts with 1/2cup unsweetened finely shredded coconut
6) fold coconut mix into egg whites
7) make Tablespoonsful into cookie size drops on buttered cookie sheet--they will not change shape or spread or anything---
8)bake at 275 for 30 minutes. DO NOT OPEN OVEN FOR ANY REASON NO MATTER WHAT OR THESE WILL BE RUINED!!!!!!!
9) turn oven off leaving cookies inside for 2 (two) more hours WITHOUT OPENING OVEN AT ALL!!!!!!
There are lots of great combinations, and these are about 1 carb per cookie. You could add a half a teaspoon of stevia to the egg whites, but I try to cut out sweet everywhere I can. Addiction, you know.
2 T butterscotch chips and cashews
2 T dark chocolate and walnuts
2 T white chocolate and macadamias
2 T milk chocolate and pecans
sometimes it is hard to have the chocolate around. I try to buy tiny quantities of good (expensive) stuff at a local health/premium food co-op.
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BASIC COOKIE RECIPE
from LaurieS
2 Tbl Butter
2 Tbl Cream Cheese
12 pkts Splenda
2 tsp Vanilla Extract
6 Tbl Atkins Bake Mix
2 Egg White
Preheat oven to 350??ix above ingredients and roll into balls. Place balls on a greased cookie sheet and flatten with fork. Bake for 10 mins. Cool.
For Snickerdoodles, mix 1/8 tsp. cinnamon with 1 pkg. Splenda and sprinkle on cookies before baking.
For Chocolate Chip Cookies add 3 chocolate chip morsels to each cookie before baking.
Makes 16; total recipe = 31.9 cal., 0.6g carb per cookie. Recipe w/Choc. Chips = 36.1 cal., 1.1g carb each.
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