Low Carb Peanut Butter Cookies

From: Chef #626970

On Oct 25, 2007

Worth a try. I had to make some substitutions: I had no oat flour so I used that much more bake mix, and from the previous recomendation that it was too sticky I added 1/4 cup more almond flour. The extra was unnecessary, as it came out very dry. the flavor was very good if a tad bit salty. I ended up changing the whole recipe by adding an extra egg, 1/4 cup LC milk, a splash of cream and a can of pumpkin. Now I have Peanut Pumpkin Butter cookies.

From: lllllllllllllllllllllllllllllllllllllllllllllll

On Feb 22, 2004

These cookies came out awesome. They taste just like regular peanut butter cookies! These tend to come out a little sticky, so you can't really press down on them to make the criss-cross, but they flatten by themselves anyway. Since they didn't come out doughy enough, I added another 1/4 cup of bake mix and then I pushed it down with the fork. I baked both the ones with and without extra bake mix and they came out tasting and feeling basically the same. They just looked slightly different. Instead of oat flour, I used baby cereal, which is just wheat flour, rice flour, and oat flour mixed together. It has much less carbs than regular flour. I also added a teaspoon of vanilla because most cookies have vanilla in the recipe.