Low Carb Peanut Butter Cookies

From: Chef #1450347

On Nov 16, 2009

for low carb these cookies were not bad. they were very dry but had good flavor, just like the real thing. I used stevia as a sweetener so I only needed about 1tsp.

From: kylienkate

On Sep 15, 2009

For someone actually on a true low carb diet..these cookies are awesome! I would be careful though as the carb count in these still add up especially since they are sooo tasty that you won't want to just have one! Yes, these are crumbly but for a cookie with no sugar and no flour...they are fantastic. I will take crumbly over no cookie at all any day. You probably could cut back on the splenda as it does seem like a lot. I might try some sugar free caramel like the one reviewer suggested...sounded great. Overall these are easy to make, inexpensive and very tasty. If you are not a low carber, you may not appreciate these as much.

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~

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!