Peanut Butter Cookies
Ingredients
2 eggs
1/2 c splenda
1/2 cup butter (1 stick)
1/2 cup SF peanut butter
1 t vanilla
1/8 t salt
1/4 t baking soda
3/4 cup protein powder
In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter and vanilla and blend well. Add protein powder, salt and baking soda. Mix to form a moderately stiff dough. (I used food processor). Place by rounded Teasps on cookie sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.
Total: 43 carb (37 NET carbs). 20 cookies @ 2 carbs
These are real cookies, they don't fall apart in your hand. They're not real sweet, and they were a little dry, but most peanut butter cookies (even "real" ones) are like that to me.
Pepperidge Farm Geneva Cookies
Ingredients
3 egg whites
dash cream of tartar
10 pkts Splenda
1 tsp vanilla
1 tsp cinnamon
1/4 t nutmeg
1 cup almond flour
4 T chopped almonds
1 DeLites dark chocolate bar
Preheat oven 325F. Heavily spray a cookie sheet with cooking spray. Beat whites with cream of tartar until almost stiff. Add cinnamon, nutmeg, and sweetener and beat until stiff. Beat in vanilla. Fold in almond meal gently. Spoon onto cookie sheets in small mounds. Bake until lightly browned on top and slightly firm to touch, about 12 minutes. Melt chocolate. Dip or drizzle cookies with chocolate, then sprinkle nuts over.
32 carb (18 NET carbs). Makes 30 @ .6 carbs.
These were like hearty meringues, and with the chocolate and nuts on top, are terrific! They are a bit of work, however. I didn't have the chocolate bar, so I used unsweetened chocolate and a little liquid splenda. This will change the carb count.
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