Wednesday, August 25, 2010
I apologize for these cookies. First of all, I just threw stuff together based on a peanut butter cookie recipe that I've seen everywhere. Our peanut butter expired last month so I couldn't use it. Since I have two packs of toasted cashews, I decided to use that. This recipe is highly tweakable, hence the name, and I'm already thinking up ways to improve it.
Not Yet Perfect Cookies
Makes 10, net carb 3g each
100 g cashews (or any nut, I will try peanuts next time)
1 T butter
6 packets Splenda
pinch of baking powder
salt (because the cashews weren't salted)
Grind the cashews. Add the rest of the ingredients. Drop cookie dough onto a prepared cookie sheet. I used a teaspoon and got 10 cookies. Bake at 350 until the edges are brown. Cool.
Ideas for tweaks:
Don't grind all the nuts finely. Maybe add chopped nuts.
This wasn't sweet enough so maybe add a couple packets of Splenda.
Try other nuts