Low Carb Peanut Butter Cookies

From: internetnut

On Apr 30, 2008

I gave this 2 stars. My family loves peanut butter cookies so I decided try this recipe with Splenda. They are so soft. But we just couldn't stand the Splenda taste. My 5 yrs old newphew or I wouldn't eat them. My future hubby did eat them. I don't think I'll try this with any other sweetner but I think I will try this with the Splenda for baking. Thanks for posting the recipe! Christine (internetnut)

From: Chef #781894

On Mar 4, 2008

Make sure the egg is mixed in extra good and bake a little less than 12 minutes so that the middles are still soft... then they don't fall apart at all. Eat in a bowl with a little chocolate sauce!!! wonderful!

From: Chill

On Nov 11, 2003

I just made these and they are very good. I used extra crunchy peanut butter, which probably wasn't a good idea, since it made them more crumbly. I doubled the recipe, but used only 1 3/4 c. splenda as I can always taste it a mile away. On my last batch, I rolled them in a ball and pressed them down with a fork and they held together much better and looked better too! Thanks for the recipe!

From: ~Lana~

On Sep 2, 2003

These are a tasty alternative for those on a low carb diet. That said, I have made them three times now and every time they are crumbly. They are still very tasty though! I have been thinking of making some more to crumble on purpose, and use as a crust of sorts for a low carb cheesecake. Thanks! ~Lana~