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Old 02-16-2009, 12:57 PM   #1
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HELP! Crumbly & Flourless! Sugar Free Peanut Butter Cookies

I just tried a flourless Peanut Butter Cookie they taste delightful, however they crumble in your hands. They are tender, tastee, and moist. They were def. not overcooked. I want to know if anyone knows something that will keep them together.

The recipe is:

1c. Peanut Butter (I used Jiff)
1/2c. Splenda
1 egg large
1 t. vanilla
1 t. baking powder

Baked in a preheated 350 degree oven for 10 min.

I have always been told that too much flour and overworking will make crumbly.....here that is def. not the case.

ANY THOUGHTS?

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Old 02-16-2009, 01:26 PM   #2
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Is this an adaptation of a recipe that originally had sugar in it? Maybe the ratio of Splenda is too much.
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Old 02-16-2009, 05:50 PM   #3
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Reply to Splenda ratio

The recipe actually called for 1c. of Splenda and I halfed it because it being toooooo Splenda tasting but it did not affect the crumble-ness.
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Old 02-16-2009, 05:55 PM   #4
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maybe try adding another egg? I'm not familiar with cookies made without flour...
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Old 02-16-2009, 06:26 PM   #5
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When I make flourless cookies I use this recipe.


1-c. peanut butter
1-c. sugar
1-large egg
1-teas. vanilla
No baking powder
baked at 325 7-9 minutes
kadesma
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Old 02-16-2009, 06:30 PM   #6
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Quote:
Originally Posted by natnician View Post
The recipe actually called for 1c. of Splenda and I halfed it because it being toooooo Splenda tasting but it did not affect the crumble-ness.
As kadesma's recipe says 1 cup sugar. Did your recipe call for 1 cup sugar and you substituted Splenda or was it a Splenda recipe? That's what I was asking.
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Old 02-17-2009, 11:34 AM   #7
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kadesma do you think the baking powder is doing something to mine? & Have you ever tried your recipe with splenda?
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Old 02-17-2009, 11:37 AM   #8
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biovixen do you think another egg would make them chewy? How would real butter affect them?
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Old 02-17-2009, 11:44 AM   #9
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another egg *might* make them chewy actually...I think real butter would definitely help. But if you're worried about dairy allergies I wouldn't chance it. Hmmmm...I know some great bakers I can ask about this. I'll let you know if I find out anything.
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Old 02-17-2009, 11:46 AM   #10
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I would really love to make this recipe work for 2 reasons....

1. I have been able to loose alot of weight skipping flour & sugar

2. My husband loves peanut butter cookies and peanut butter fudge. He thinks that most recipes for those 2 things aren't peanut buttery enough.

So this is my quest for the perfect peanut buttery cookie! Next I will be search for fudge...although no skipping the sugar there!

So thanks to everyone helping!!!!!
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