South Beach Peanut Butter Cookies

From: angie r chatlos

On Sep 5, 2009

we are not on the south beach diet however, we are diabetic and these are a treat from heaven just whan you want something SWEET

From: Chef #1314610

On Jul 13, 2009

Looooved these! Thank you sooo much! I altered them a little bit using 1/2 natural peanut butter, 1/2 creamy, chopped up some peanuts, and used 1/2 cup brown sugar splenda with a dash of vanilla extract. They were so good, even my boyfriend couldn't believe they were SB. Thank you again, I will be making these for a very long time.

From: Chef #1254021

On Apr 29, 2009

This are the best! I do south beach phase 1 almost every april to lose a few for bathing suit season, I never get past phase 1 though because I have an extreme cookie addiction. These are a gift from the heavens above! I cut down the amount of splenda to a little under half a cup and i subbed a tbs of natural pb for reg pb and i did the tsp of baking soda. I would suggest crunchy pb cause it gives it some debth. Absolutely scumptious!!!!

From: VNess

On Feb 18, 2009

I love this recipe for flourless cookies! I make one almost identical (the difference is the addition of 1 teaspoon of baking powder) to it frequently, as it's an easy and delish solution to making a cookie that both my sister (no dairy) and me (no gluten) can enjoy together. I usually make them with real sugar, but both ways are still wonderful. These DO tend to be fragile, though! Once or twice, I have made them without the baking power and they are even more apt to break apart There are a few tricks to making these a little less crumbly: 1) Use full-fat peanut butter 2) refrigerate the dough for an hour or two 3) keep the cookies smallish- great for portion control (they're pretty rich, anyway) and for keeping them together 4) Bake on parchment and make sure they're COMPLETELY cool before removing