Curb your sweet tooth with DS friendly Peanut Butter Cookies

My BF mom made these for me today and they were awesome

Paula Deen's Flourless Peanut Butter Cookies

1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up.

Sounds delish!!!! Thanks for sharing!

I also add 1 scoop of protein powder ( I always have chocolate) to boost the protein and only bake for 8 min. They come out perfect every time and I make 2 batches weekly!

Erin

This recipe was taken from my profile, LOL.  I've been making and shouting about these for years.

Here's another tip - chia seeds not only help with some of the lost binding effect missing, but also boost a great health benefit.

Hi Valerie, Love your recipes. Is there a cookie recipe that doesn't use peanut butter as a base? I just
never liked peanut butter. 

I'm waiting to get to the store to buy stuff for the fluff. 

There wouldn't be enough protein to call it DS friendly then.

I was afraid of that. Oh well. Plenty of other things to try. Thanks.

I did a generic search and it came up.  I miss sweets and the custard did not cut it.  I will have to look at your page for more things to make.

thanks

Donna

Another way to curb the sweet tooth is chocolate/peanut butter fat bombs. It's like eating chocolate/peanut butter fudge.

Chocolate/peanut butter flavor by Elizabeth Ramsey

My fat bomb recipe (this is not what you typically find by googling "fat bomb recipe" which is what I had to do as well: Mine was 2 sticks of butter, 8 oz of cream cheese...softened and then mixed. Added creamy peanut butter til I was happy with the feel. Then added cocoa powder and honey...placed it in a buttered pan, froze it then got it out long enough to slice it in small squares and put in a container BACK in the freezer.

Amount of cocoa powder...about 1/2 to 1 cup depending on how chocolate you want it. Amount of honey...about 1/2 to 3/4 cup...also just poured til I was happy. I am a seat of the pants type cook, seldom measure anything unless I am baking.

Lemon cloud fat bomb recipe by Kristen Pierce:

I used a funnel to get the mixture into
ice trays. It made 25 "cubes" and of course I licked the bowl clean
I nuked the cream cheese and butter until melted, whisked in the
coconut oil and heavy cream until smooth. Added vanilla, kosher salt,
and Splenda. Put them in the freezer to set for an hour or so, and then i
will pop them out and store in the fridge.

MY lemon fat bombs:
16 oz of cream cheese, 3 sticks of butter, about a cup of coconut oil...added lemon juice (a cup), lemon zest...til I thought I had enough, and honey...absolutely HEAVENLY!!!! Licked the bowl.

I have gained 18 pounds so I am trying to get back on track.  My stomach can tolerate every thing!!!!  Should I omit the honey or trade is out for splenda?  Just wondering if the honey would make it not DS friendly.

Thanks for suggestions

Donna