Are you really fooled by this marketing? I hope not! I want to throw this down the aisle when I see people grab it off the shelf. The "hydrogenated oils" trump the fish oils that are added to the plastic tub...I should also mention that you can make healthy fish oils rancid by overheating them so they don't smell or taste "fishy," which you know they do because who wants a fish flavor in their peanut butter? BUT this is also why I nag my clients to spend the money on a quality fish oil. Cheap fish oil from SAM'S club is going to do more harm than good.
TRANS-FATS How they are made...
1. Manufacturers begin with the cheapest oils-soy, corn, cottonseed or canola, already rancid and full of free-radicals. Not to mention filled with ROUND UP!
2. Mix it with tiny metal particles - usually nickel oxide.
3. Put into hydrogen gas in a high-temperature machine.
4. Next, soap-like products and starch are added into the mixture to give it a better consistency.
5. Again subjected to high temperatures when it is cleaned by steaming.
6. This removes its unpleasant odor. Margarine's natural color, an unappetizing grey, is removed by bleach.
7. Dyes and strong flavors are then be added to make it look like butter.
Squashed and packaged in blocks or tubs and sold as a “cholesterol-lowering” health food.
This is also how they make peanut butter. It keeps the oil from separating and good for aesthetics and ease of use, but terrible for our health. It becomes a plastic that changes the structure of our cells...our bodies basically become "partially hydrogenated!" Your body focuses on fighting the free radicals from clogging your bloodstream and it can’t focus on up-taking nutrients in your “food” to build, repair, and replenish; which is the main purpose of eating. When this happens, we constantly crave food, our brain is smart, it will tell us to eat until we fill it with the vitamins and minerals that we need. Are you constantly hungry? Could this be the culprit? To read more on "Trans Fat and Weight Gain," check out the book, Secrets to a Healthy Metabolism.
So, if you make this recipe, make sure to use a natural peanut butter! Click HERE to find the one I love!
1/2 cup butter or coconut oil
1/2 cup natural peanut butter
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
1 tsp vanilla extract
1 egg
1 tsp baking soda
1 cup peanut flour
1/4 tsp Celtic sea salt
1/2 cup chopped salted peanuts (optional)
Preheat oven to 325 degrees F. Cream the butter, peanut butter, sweetener and vanilla together. Blend for 3 minutes. Add in the egg and mix well. Sift the baking soda, peanut flour and salt together. Slowly add the peanut flour mixture to the butter mixture. Stir well to combine. Stir in the chopped nuts (if using).
Take off 1 inch pieces of the dough, roll into a ball and place on an ungreased baking sheet. Press tops with fork tines. Bake at 325 degrees F for 10 to 12 minutes or until edges are golden but the center is still soft. Allow to cool for 2 minutes on the sheet then remove to a rack to continue cooling. Serves 24
NUTRITIONAL COMPARISON: per serving
Using white flour and sugar = 120 calories, 13.2 carbs, 0.5g fiber
Using peanut flour and Stevia = 86 Calories, 2.4 carbs, 0.8g fiber
These sound SO good!
ReplyDeleteIs peanut flour made out of unsalted peanuts? I have not been able to find it anywhere here and wondered if i could just make my own.
ReplyDelete-Melissa
No, peanut flour is a light calorie, de-fatted peanut product. I added the link, so click on the word to see where I purchased mine:)
ReplyDeleteLooks great Maria, I finally got some Trader Joe's peanut flour and am excited to make more stuff with it. One question--the recipe says add eggs one at a time but only calls for one egg. Does it just need one?
ReplyDeleteThe egg confusion is fixed!:)
ReplyDeleteThank you,Maria :)
ReplyDeleteHi Maria, another substitution question for you. I have Stevia Extract (powdered) and Stevia G (liquid), and xylitol on hand....but no Truvia. Which direction would you steer me in replacing the Truvia with one of the other 3 in this particular recipe?
ReplyDeleteMany thanks!
I would use 1/2 cup xylitol.
ReplyDeleteHappy baking!
I doubled the recipe and found that they were way too "flour-y" tasting. They tasted great, but just too much flour. I sifted the flour before measuring. I will definitely try again, but maybe reduce the peanut flour a little? All this experimenting is FUN!
ReplyDeleteI agree Molly, I like them with more peanut butter rather than the peanut flour... Thanks for your kind words!:)
ReplyDeleteCould one make these with almond of coconut flour instead and just add a bit more peanut butter? Got tons here I never use lol And what kind of peanut butter-probably mostly smooth but have a bunch of brands and the ones where the oil separates-not sure how that would do with the cookie?
ReplyDeleteYou could sub almond flour. I only buy the natural kind that separates. You just need to stir it up before you use it. ;)
DeleteI did make it with the almond and since I get PB every month with WIC now I will have a use for it and use a bit less flour I think, they were still have a lot of grainy taste to them and used crunchy but got smooth for next time :) So if I do them again with almond-would you cut it down a bit for my PB flavor?
DeleteDo you use Blanched Almond Flour? That gives a texture more like traditional flour.
DeleteMaria, I just made the peanut butter cookie for your PB and J whoopie pie from the kids cookbook and it came out totally runny. not sure how to form cookies out of it. is there a misprint? can't make sense to add a whole cup of almond milk........ now i've wasted 5 eggs, 2 cups of peanut flour, a whole cup of swerve and not sure what to do :(
ReplyDeletewas hoping you'd have a correction on your blog. please help!
thanks! rachel
Hi, This recipe is more of a muffin consistency so it will be runny. You can use a muffin top pan, muffin pan or similar to pour into for baking. I will update the recipes instructions to point this out. Sorry for any inconvenience. :)
Deletehi maria
ReplyDeleteI made these cookies following the recipe... the cookies came out looking like cookies. but when picking one up, it just crumbles into dust...like they were all flour. what could be the problem?
thnx
Did you make any substitutions to the above ingredients? What kind of peanut flour did you use? :)
Deleteno substitutions. the peanut flour is from Byrd Mill
DeleteHmm, maybe try more oil and peanut butter? Was the batter dry? Mine came out normal. :(
Deleteno it formed well as cookies, very nice batter, that is what is so odd. i will try it again with your suggestion. maybe its the type of peanut flour?
DeleteThat could be it. Some peanut flour is defatted and some isn't. You could use almond flour and it will still have a peanut flavor from the peanut butter. :)
DeleteHello! What type of natural Peanut Butter do you recommend? The link to the Amazon store states:
ReplyDeleteProduct Details The page you requested is temporarily unavailable. We apologize for the inconvenience.
Am excited to try these! :-)
Hi! The link is fixed now. Thanks! :)
DeleteHello! I searched through the store and didn't see any peanut butter...just almond butter. Is the peanut butter currently not available?
DeleteSorry, I thought you said peanut flour. Here is the peanut butter I use. :)
Deletehttp://astore.amazon.com/marisnutran05-20/detail/B0004N1K48
Thank you! :-)
DeleteWhat are your thoughts on powdered peanuts butter or pb2?
ReplyDeleteI think they are an ok option. :)
DeleteDefinitely going to make these for my guests, one is diabetic, these should be just fine for her?
ReplyDeleteI make my own p-nut butter in my Vitamix, 3 cups roasted unsalted p-nuts, I do add about 2 TB chia seeds and 1 TB flaxseed (just because) and about 1TB coconut oil for easier blending, and a bit of stevia glycerite for a touch of sweetness....store bought p-nut has sugar in it, so figured I'd sweeten up the homemade p-nut butter.
Sue in CA
Yes, all my recipes are diabetic friendly. Thanks! :)
DeleteI just made these substituting almond flour for peanut flour. I used Truvia as the sweetener. The batter was extremely runny so I added more flour, first a little coconut, then a little more almond. I probably added nearly another 1/2 cup of flour in total. I was having a real craving for something sweet as I've been really good about following your dietary recommendations. They hit the spot. I'm going to have to order some Just Like Sugar or Swerve because Truvia still has an artificial sweetener aftertaste that I just don't like (but it's tolerable).
ReplyDeleteYummy recipe!!!