I loved them. Thank you for a recipe that is super easy to make, and that takes care of my cravings.
19 Jan 11 by member: Claudia N
|
I just made these and they are DELICIOUS in my opinion. I used 1/2 cup Natural (yes, it worked fine for me) creamy peanut butter, 1/2 cup Natural chunky peanut butter, 12 packets of French Vanilla flavored splenda (because it's what I had on hand), one egg and 18 (just so I could get one chip in each of 18 small cookies) semisweet chocolate chips... I couldn't resist. They didn't fall apart, although they ARE delicate, and perfect sweetness :-) LOVE them...
07 Jan 11 by member: Thayer
|
Try adding a tsp of baking soda or baking powder to get the texture you like. I make a similar cookie using I cup brown sugar instead of splenda.
15 Oct 10 by member: Caratyzna
|
|
|
If you love peanut butter, these are great. Love them! They definitely can satisfy my craving..
02 Oct 10 by member: SunSeeker2b
|
I didn't think peanut butter was allowed in the induction phase?
05 Sep 10 by member: JerseyGirl30
|
loved these!
I am going to try it for the cheesecake bottom
11 Aug 10 by member: natalieg
|
|
|
WARNING!! The recipe looks correct but if you click on the peanut butter, it's actually butter! So, the nutritional info is all wrong! You're getting more carbs than it says!
14 Jun 10 by member: Tinkers
|
1 cup is way too much splenda if you ask me. I would recommend about 1/4 a cup. All I could taste was the splenda. These cookies are not bad but they do crumble. I am thinking of experimenting by adding milled flax seed and baking powder to see if I can get them closer to a cookie consistancy.
08 Jun 10 by member: amanda123
|