Cookies, Peanut Butter 55.6g Totdessert- cookie, nuts & seeds 1/2 cup peanut butter; natural, sugarless, chunk 1/2 cup Splenda, granular 2 tablespoons Brown Sugar Twin 3/4 cup cream, heavy 1/2 cup pecans; chopped/almonds/hazelnuts 1/2 teaspoon baking powder 4 tablespoons almond flour 1 tablespoon macadamia nut flour; optional 2 teaspoons vanilla extract Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn! Per serving: 1947 Calories (kcal); 185g Total Fat; (79% calories from fat); 46g Protein; 61g Carbohydrate; 245mg Cholesterol; 917mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 Fat; 0 Other Carbohydrates NOTES : 46 g carb entire recipe, so divide by your yield per cookie Posted to SugarFree newsgroup NYC Nutrition Analysis (entire recipe): water=112 g; calories=1255; protein=42.85 g; total fat=191.8 g; carbohydrate=72.76 g; dietary fiber=17.19 g; ash=4.15 g; calcium=358.8 mg; phosphorus=457.2 mg; iron=3.06 mg; sodium=354.7 mg; potassium=596.3 mg; magnesium=161.5 mg; zinc=4.03 mg; copper=1.04 mg; manganese=3.56 mg; vitamin A=2694 IU; vitamin E=9.58 mg ATE; thiamin=0.55 mg; riboflavin=0.48 mg; niacin=1.92 mg; pantothenic acid=1.11 mg; vitamin B6=0.24 mg; folate=27.48 ug; vitamin B12=0.32 ug; vitamin C=1.76 mg; saturated fat=57.05 g; monounsaturated fat=56.09 g; polyunsaturated fat=18.35 g; cholesterol=246.8 mg; alcohol=2.98 g; total sugars=3.85 g; selenium=6.65 ug; refuse=9.93%; %cal as carb:prot:fat=13:8:79; WW Pts=37.71; (complete analysis) |
