I tinkered around a bit with the classic 3-ingredient low-carb peanut butter cookie recipe that floats around on the internet. I like peanut butter a lot. My husband, although he eats peanuts like crazy, hates peanut butter’s taste and mouth-feel. So I backed off on the peanut butter and added some raw cashew butter to my new creation. GOOD decision because he liked these! I also wanted to pump these up with more nutrients so I added some whey protein to my cookie dough. These came out GREAT! These gems are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb re-introduction 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!
INGREDIENTS:
½ c. (rounded) raw cashews (2½ oz. )
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:
76 cals, 5.8g fat, 2.6g carbs, 0.51g fiber, 2.09g NET CARBS, 3.56g protein, 30 mg sodium, 34 mg potassium
Buttoni's Low-Carb Recipes 