Phase I Peanut Butter Cookies

[chastastic]

Okay, so I didn't realize I had used all my eggs for my veggie quiche.
So I improvised. I made peanut butter balls.

1 cup natural pb
12 packets sweet n low
2 tbs ff plain yogurt
1 tsp vanilla

I mixed well, rolled into mini pb balls and stuck in the freezer. Just tried one and WOW!....so yummy it felt sinful.

[confucius08]

I add 2 tablespoons of part skim ricotta cheese. Cookies come out chewey; no crumbs at all! The ricotta cheese does not alter the taste one bit. Sometimes I also add cocoa powder; makes a very nice chocolate peanut butter cookie.

Darn! I got so excited about the recipe, I didn't read this! But thanks!

[recipelover]

I just had to "bump" this up for all the new SBers. We always have some of these cookies in the freezer and we love them. The only problem--watching our nut intake for the day.

One other note about them: the flavor and even texture can vary based upon the type of natural peanut butter you use. I haven't tried making them with the ricotta addition mentioned in some of the postings above--I just make them the original way.

We love them for a great afternoon coffee or milk treat. I have a friend (not even on SB) that makes these all the time, but she adds dark chocolate chips to hers for a Peanut Butter Chocolate Chip cookie.

[nygirl22]

I like the original peanut butter cookies okay but I don't love 'em. They're just too dry for me. So I tried almond butter cookies today and they are so delicious!

I had bought this jar of almond butter months ago and it's just been sitting in my refrigerator b/c it's too strong tasting to me so I didn't eat much of it. So I decided to make some cookies. The texture is so great - they are kind of cake-like and they fluffed up a little bit in the oven. Not dry at all. The taste is not too strong, but sweet and delicious. Here's what I did:

Almond Butter Cookies -- phase 1
- 1/2 c. plus 1 T. natural almond butter [this was all I had left in the jar]
- 2 T. part-skim ricotta cheese [I actually think more would be fine and wouldn't mess w/ the taste, but as for the texture I am not sure]
- 1/2 c. splenda
- 1 egg
- 1 t. vanilla
- 1/4 t. baking soda
- 1-2 t. cocoa powder (optional)

Whisk together the ricotta, splenda, egg, vanilla, and cocoa. Then add almond butter and baking soda. The batter is a little sticky but portion it out. I got 11 pretty good sized cookies. Flatten just a little (I left them a little thick) with a fork dipped in splenda (b/c it sticks). Watch them closely. I didn't keep track of time but I didn't bake them too long. They will be soft.

I think the nice texture has something to do w/ using less almond butter to egg. I added the cocoa to try and make them less sticky - it helped a little. I recommend this recipe!

I think some time I will try the pb recipe the same way - the only thing is to me, pb is not as strong tasting so the flavor might not come out as much. Not sure but it's worth a try I think.

[recipelover]

Just want to "bump" this up for new users.

[ami]

Bump for the newbies!

[specialhat]

Has anyone made these without artificial sweetener? I'm growing to hate the taste. I might try them with just melted dark choc stirred through instead.

[SistaMags]

I have made these cookies on a previous occasion before I was on SBD so I knew how nice they were but I was VERY bad today and ate ummmmmm 6!.....naughty me

[ready2rock]

These are soooo good!!! Beware they can be addicting!

addicting isn't even close to how easily you get hooked! lol

[kakaytkat]

When you make these cookies are you eating all and counting it as your protein for a meal or are you just eating one or two as a snack? What would be the limit in a days time on Phase 1?

[Quirquie]

Peanut butter is limited to 2tbs per day (nuts & seeds is 1 serving per day), so if the recipe calls for 1c, then you would need to make 8 servings out of it or go over your nut allowance for the day.

[kakaytkat]

Thanks for replying. I have read through pages of different ideas on how to make these cookies. Seems people are using everything from 2TBS to 1 cup of peanut butter.

[recipelover]

I would only eat one cookie at a time. When I made these I froze the rest and just pulled one out as a nut treat during the day. Freezing them keeps them safe to eat. I wouldn't let them sit on your counter like regular cookies because they are just eggs, sugar and pb. You could refrigerate them also for a shorter time.

I really don't remember reading that people ate the whole batch of cookies at a time, but there are so many posts in this thread that it is easy to get confused.

If you make these cookies very small, then you could have two cookies as your peanut treat for the day.

[lollym]

I'm back on P1 and would love to try these cookies. Question: does the recipe really need all that Splenda? PB is already sweet -- is it needed to help hold the cookies together? To me, Splenda leaves a strong after taste, esp when using large amounts in a recipe. I have to bring something to a luncheon at work tomorrow, and want to make something everyone will enjoy.

[NyteMirage]

I read another recipe version where they used agave nector instead of the splenda, because the splenda can add an after taste. I bought some today to try it. I haven't made this recipe before but we're gonna see how they turn out!

Here is the link I found. In the reviews section people give different suggestions on how to alter the recipe to make it taste better but still be healthy.

http://www.food.com/recipe/south-beach- ... ies-185297