Paula Deen's PB cookies and Newbies

 I will occasionally do up a batch of Paula's flourless PB cookies as a protein and fat fix.  I will eat the whole batch (10-12 smallish cookies) over the course of a day.

I've got one of our Newbies asking when she can start having them.  I've told her to wait at least a couple weeks, as she just had surgery Wednesday.  I will occasionally pour half-n-half over warm cookies, so I know they can be made mushy.  

Here's my quandry:  The whole batch has 62g of protein, 57.6g carbs (16 of those are fiber) and 132.5g of fat.  

Is that too much fat for a Newbie?  If so, how long should I counsel her to wait?  

Of course, I'm not thinking she'd necessarily be able to eat the whole batch, even in a day.  

I can't answer your question, but can you post the recipe?

 1 cup of peanut butter (I usually do 1/2 c crunchy and 1/2 smooth) [56g protein; 128g fat, 56g carbs (16 fiber)]
1 cup granulated Splenda [Null set on protein, carbs & fat]
1 egg  [6g Protein; 4.5g fat; 1g carb]
1 Tablespoon Vanilla [null fat & protein; 1.6g carbs]

mix them together.  Roll into walnut size balls.  Press down with a fork. Sprinkle with sugar if desired.  Bake at 350 for 8-10 minutes.

I've  been known to throw an extra egg in for a little more protein.  I've also made it in a pie pan so it comes out a flat round disk I can just cut hunks off of. 

 Love the idea of a pie pan... going to try that ! 

Thanks

 I'm sorry, I stopped reading after the part about pouring half and half on the warm cookies.  Must try that!!!

 I pretty much use half and half on everything from mac and cheese, mashed potato, etc. 

If she is on soft foods, I would do it, it fulls, no. I would wait.

Have you tried the recipe with natural peanut butter?  I know its a little runny, but has no sugar added to it so it's only 48 carbs in a cup with the same 16 grams of fiber.  Just wondering if the cookies would turn out ok like this.

I have...and Tracy's pie pan idea will make it work better for me next time.

I only eat real peanut butter, so that's what I will use.

thanks, I'll try the pie pan too.