Today I made him more cookies. A recipe for low carb peanut butter cookies is all over the web, but they say the cookies are very crumbly. I don’t want crumbly cookies. So I added a scoop of protein powder, and it made all the difference. These cookies really are good! And they have a much better texture than my earlier peanut butter cookie recipe.
An added bonus is that the uncooked dough, rolled into small balls, makes a delicious candy that can be kept in the refrigerator or freezer.
My recipe made 24 cookies and 8 candies.
Low Carb Non-Crumbly Peanut Butter Cookies
1 cup natural peanut butter without sugar
1 cup bulk Splenda
1 scoop Body Fortress chocolate/peanut butter whey protein powder (sweetened with Splenda)
1 T Torani’s sugar free caramel syrup
1 T Torani’s sugar free vanilla syrup
Mix all incredients together well and roll into small 1″ balls. Place on greased baking sheet and mark cookies with fork tines. Bake at 350 for approx. 12 minutes until bottoms are nicely browned.
If you aren’t afraid of eating a little raw egg, some of the balls can be placed in the refrigerator or freezer and eaten as candy.
Needless to say, I ate 3 candies and 2 cookies so far.
I am so upset at having to make these for Ron. But I would be even more upset if he continued stuffing down sugary junk and got Alzheimer’s.