I decided to tinker a bit with the classic 3-ingredient low-carb peanut butter cookie recipe that floats around everywhere on the internet. I’m not too fond of peanut butter; never have been. So I decided to back off on the peanut butter and add half cashew butter to my version instead. GOOD decision for this girlie! I also wanted to pump these up with a little more nutrients and body and added some whey protein to the mixture. These came out DELICIOUS! Even my husband likes these cookies, and trust me, he HATES peanut butter! These gems are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder. They are not suitable for Paleo-Primal followers at all. Hope you folks able to have these like them as much as we do!
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
½ c. (rounded), or 2½ oz. raw cashews
1 T. coconut oil)
½ c. unsweetened chunky peanut butter (I use Laura Scudder)
3/4 c. granulated erythritol
1/4 c. granulated Splenda
¼ c. plain whey protein powder (I use NOW brand)
1 large egg, beaten
DIRECTIONS: Soaking your nuts in some water and then draining to swell and soften them isn’t absolutely necessary, but it’s easier on your food processor blade and will render a smoother cashew butter. I soaked mine 2 hours in warm water and then drained.
Preheat oven to 350º. Line a cookie sheet either with parchment paper, a silicone sheet, or grease the pan well. Place cashews and coconut oil into food processor or blender and blend until smooth. Scrape into a bowl with a rubber spatula. Add the erythritol, Splenda, whey protein powder, egg and chunky peanut butter. Stir to blend mixture well. In the name of uniform cookie size, using a teaspoon, mark off the dough in the bowl into 4 equal sections. You should get 5 cookies from each section, or a total of 20 cookies. Dip up enough dough with your spoon to roll into 1″ balls in your palms. Set the balls onto the pan about 1″ apart. These don’t spread much during cooking, so you can probably get all 20 on 1 large pan (4×5) . When the 20 balls have been formed, take a fork and press them down slightly for that classic peanut butte cookie imprint we all know well. Pop into preheated 350º oven for approximately 12-14 minutes or until just slightly brown on the edges. These are crumbly when hot, so allow them to completely cool on the pan before removing with a spatula. Store in an air-tight container when fully cooled. ENJOY!
NUTRITIONAL INFO: Makes 20 cookies, each contains:
5.8 g fat
2.6 g carbs, .51 g fiber, 2.09 g NET CARBS
3.56 g protein
30 mg sodium
34 mg potassium