HealingWell
Search Close Search
☰

peanut butter cookies - a better version

Support Forums
>
Diabetes
✚ New Topic ✚ Reply
❬ ❬ Previous Thread |Next Thread ❭ ❭
Posted 5/17/2014 9:02 PM (GMT 0)
I made a couple of small changes in the original recipe and I think they came out better, moister and a little sweeter. They're not perfect by any means, so if you make any changes, please post them. We can make the perfect sugarless, flourless peanut butter cookie together!

In a small bowl, mix the following together:

1/3 cup flaxseed meal
1/2 cup almond meal
4 packets each of saccharine, *sucralose and stevia (I used a store brand for the saccharine and sucralose and PureVia brand for stevia)
1/8 teaspoon salt
1/2 teaspoon baking soda

In a medium-sized bowl, mix the following together:

1/2 cup natural crunchy peanut butter (no sugar added)
1 beaten egg
1 tablespoon half and half
5 tablespoons oil (I used sunflower oil but Canola is fine.)

Pour the dry ingredients into second bowl and mix very well. Drop by spoonfuls on a cookie sheet lined with aluminum. I flattened out the dough slightly. It made 12 cookies.

Bake for about 10 minutes at 350.

According to these measurements and the information on the packages, each cookie should be about 6 grams of carbohydrate each.

* Sucralose is marketed as Splenda and is available in generic forms.
Posted 5/17/2014 9:33 PM (GMT 0)
Updated: I did not use the chocolate in this version and I didn't miss it. And there is no flour. Wheat flour is almost as quick as table sugar to drive your blood sugar up. In order to bulk up the cookies, I used almond meal and flaxseed meal.

Almond meal is only ground blanched almonds. The package says per 1/4 cup, it has 6% calcium, 6% iron, 35% vitamin E and 20% magnesium of the RDA, 6 grams of protein and 6 grams of carbs (3 grams of which is fiber). I used 1/2 cup in this recipe.

Flaxseed meal (It's Whole Ground Flaxseed Meal from Bob's Red Mill brand.) is rich is fiber, lignans and omega-3 fats (got this from the label - what the heck are "lignans"? I'm going to look it up.....). The package says per 2 tablespoons, it has 2% calcium, 4% iron, 3 grams protein and 4 grams carbs (1 gr soluble fiber, 3 gr insoluble fiber).

I checked my trusty old cookbooks for guidance about leavening, and a peanut butter cookie recipe said to use the baking soda, so I did, adjusting the amount down for this small batch.

If I had a package of cream cheese, I would have added some of that too. Actually, it could probably make peanut butter cupcakes with the cream cheese added - and then I would have used an electric mixer. I just beat this cookie recipe by hand. Maybe next time!

There is no butter but I did add 5 tablespoons of oil and they were moister than the original. Would two eggs be also a good idea?

Because of the egg, it had to be baked, but I know years ago I had made peanut butter bars with protein whey that were no-bake. They came out like fudge but were very soft and I kept them in the freezer until I ate one. I've been looking for that exact recipe but can't find it.

If you make these and change something, please post!
Posted 5/17/2014 9:43 PM (GMT 0)
Ok, so "lignans" are polyphenols. And they're healthy. Ok. Have you had your polyphenols today? turn
Posted 5/19/2014 6:54 AM (GMT 0)
LOL! I have no clue. I'll try experimenting with this recipe then. I'll use Splenda. I have both powder and liquid. I can make more almond meal for this. I usually eat 2 teaspoons a day. We always have almonds and other nuts here. Okay, I will not put the chocolate in. Cream cheese and peanut butter?? GAH! I won't be making them for a while until I have the rest of my projects/work done. Thank you for the recipe Lanie. :)
Posted 5/19/2014 8:12 PM (GMT 0)
Hi Lanie,

I'm going to make the cookies just as you posted the recipe then decide if I want to tweak it in any way.  I think I would like them to be not too sweet.  Since I stopped using lots of sweeteners I am used to things not being too sweet.  I guess it's my new normal.

Joni

Posted 5/19/2014 8:40 PM (GMT 0)
Hi Joni, be sure not to over bake them. I got mine out just in time before they would have been 'too' done. Of course, that depends on the size of the cookie.

Despite all these little changes, we can rest assured that they're really quite filled with healthy ingredients and except for the sweeteners, they're all natural.
Posted 5/20/2014 10:49 PM (GMT 0)
Oh Lanie, recipe sounds good. I'll try it one day when I'm in my baking mood :-). Butter can be used to get it moist as well. (I know butter's not so healthy though).

UA
Posted 5/21/2014 12:00 PM (GMT 0)
Hi there, UA! Well, butter is not bad used in a recipe like this actually. I need to go back and tweak this to find a better cookie. I'll be back! tongue
✚ New Topic ✚ Reply