1.3 grams of carbs per cookie
Makes about 401/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
dennis brady in pefferlaw ont. canada Dec 6, 2004
Would make this again.
Turn oven down to 350 F. for 12 minutes.
A cookie baker in Low-Carb dieter in Alberta Oct 20, 2004
Would not make this again.
I followed the recipe to a Tee. But when I made these cookies, they tasted alot better unbaked, then when I baked them, It was doughy on the inside, and burt on the outside.
A cookie baker in long island Jun 4, 2004
Would not make this again.
Made these exactly to the recipe. Id give them a 2 on a scale 1-5: they came out a bit on soggy side even though I made 3 batches and cooked each a bit longer...also I might add a tad more spenda, - the sweetness was imperceivable.(and a bit more flour).
Honestly, I think if you just eat the pecans and peanut butter raw it would be more enjoyable.
