TNT Ellie's Peanut Butter Cookies

[barbogold]

Low Carb Ellie’s Peanut Butter Cookies

Classic Peanut Butter Cookies

1 cup Almond Flour no skins (I used with skins)
1/2 cup WPI (Wheat Protein Isolate) Can purchase at Netrition
1 tsp baking powder
1 tsp baking soda
dash of salt

1 stick butter softened
1 cup SF peanut butter ( I used 50/50 brand)
1 1/2 cups pourable splenda
1/3 c. brown DiabetiSweet
2 eggs
1 tsp vanilla
2 tbs. Torani French Vanilla syrup

3-4 TBS Splenda to dip fork in

Preheat oven to 350, line cookie sheet w/parchment paper . In a small bowl combine dry ingredients, first 5 listed, and then set aside. Cream butter and peanut butter until smooth. Add Splenda, mix well, and then add eggs and vanilla until well blended. Add dry ingredients, dough should be fairly stiff. If it seems crumbly it is ok. Place dough in fridge for about 20 minutes. Roll teaspoon of dough into ball, place 2 inches apart on cookie sheet. Dip fork into Splenda and push into the ball of dough forming a criss cross pattern. Bake for 12-13 minutes until outer edges are slightly brown. Transfer to wire rack to cool.

I got 47 good size cookies.

Thank you for this wonderful recipe.

barbo