1 Cup of water and 2 big ice cubes. Then use a fork dipped in the ice water for cross hatching the cookies. THEY WON'T STICK! I made the almond flour cookies - they're cooling right now! All done cooling and they are DELICIOUS!!!!
Wes, on the second recipe, try refrigerating the cookies about 30 minutes before baking and they’ll hold their shape much better. Use for any cookies that use that much butter.
That’s a great tip however he always tries to be radically fair in judging by not deviating AT ALL , so I’m sure the recipe didn’t suggest refrigerating. I mean, he didn’t even want to use Pam on his fork in the first recipe in case it interfered. He’s nothing if not fair to the recipe. But you’re right, refrigeration often yields a better cookie result.
When I make the 3 ingredient ones, I add a little salt to the batter and when they come out of the oven, I grind a little Himalayan salt on top, too. Perfection!
My grandsons and I made the 3 ingredient cookies for Christmas, but before baking, we made an indent in the middle and put about a teaspoon of grape jelly in it then baked. They were a big hit.
I agree with you. I am pretty animated when I’m in love with a recipe as well and something tastes really good. When you watch his face it just makes you want to make these cookies
I have made peanut butter cookies with the 1-1-1 recipe too. One cup peanut butter, 1 cup sweet, 1 egg yolk. I have found that adding a couple spoons of butter, and a splash of vanilla, and a pinch of salt makes them softer and better. If you want CHEWEY cookies, add in two spoons of beef collagen. I don't bother with the almond flour, IMHO that makes them more thicc cake than cookie. btw, if you want more filling cookies that can you can use as a hunger killing snack... put two scoops of protein powder in the batter. It will fill you right up on one cookie.
I am a lover of sandwich cookies like Nutter Butter cookies. Using the second cookie, make a keto chocolate or peanut butter icing and frost two together. That sounds amazing. Love your channel!!!!!!!
I'm thinking that browning the butter first would REALLY guild that lily... and subbing some PB flour for the almond flour would boost the peanut flavor. I just might give that a try. Always a pleasure to watch your battles, Wes!
I tried the second recipe... DELISH! My new favorite sweet, used lakanto golden and they turn out great every time. I'll take these over any prepacked/processed keto treat any day.
I have made the 3 ingredient PB cookie for years because you can have delicious cookies so quickly without much of a time commitment. But, I am really curious to try the almond flour version. Your face told me what I needed to know about them. But honestly, you can’t go wrong with either. Sugar free chocolate chips are a good addition too. Thanks for another fun video.
The almond flour ones are sooo good but I did reduce the sweetener to 3/4 cup on my second batch and added a little more almond flour to keep the consistency correct. I cant even tell that it's not a normal cookie!!
I have an unopened bag of almond flour that expired in 2019. Or a brand new bag of coconut flour can I use either one of these? Or somehow make the cookies without flour?
You make me happy! When I’m having a particularly crappy day I know I can tune in to you and feel better. I can’t help but smile every time I hear… hey, y’all we’re making’ … you could show us how to make wall paper glue and I would watch!
I made the Fittoserve cookies using reconstituted powdered peanut butter. I added pecans and broken ChocZero Chocolate. I would use chocolate chips next time because the ChocZero melted all over the parchment paper. But two additional things I added were a tsp. of arrowroot powder and 1 tsp. of vanilla (called for in the recipe.) If you use salted butter I don't think the extra salt is called for. Anyway, I thought they were very good and am happy with the results of the experiment. I have your cookbook and I am very pleased with the chocolate chip cookies (the recipe in the book is different than in the videos). I would add some arrowroot powder or xanthan gum powder next time (just to see what happens.) We also love the blueberry cheesecake bar recipe in the cookbook. I have never liked to bake, but your cookbook is great and I especially like being able to make notes in it as I try the recipes. Thanks for retrying them in your new videos, doing that is a great idea!
We made the second recipe last night, with an erythritol mix. They’re good cookies, but next time I’ll use allulose. No cooling sensation. Wes, I want to thank you for all the recipes you try out for us. It really seems to be a labor of love, with the expense of ingredients and time.
@A Gramzy Life unfortunately allulose is not as good for your insulin levels as erythritol and stevia - check out dr eric berg on sweeteners - very informative, especially if you are diabetic!
@@tonyinuae A 2021 study on rats suggests that allulose is helpful against insulin resistance. > d-Allulose, a C-3 epimer of d-fructose, is a rare sugar that has no calories. Although d-allulose has been reported to have several health benefits, such as anti-obesity and anti-diabetic effects, there have been no reports evaluating the effects of d-allulose on insulin resistance using a hyperinsulinemic-euglycemic clamp (HE-clamp). Therefore, we investigated the effects of d-allulose on a high-sucrose diet (HSD)-induced insulin resistance model. Wistar rats were randomly divided into three dietary groups: HSD containing 5% cellulose (HSC), 5% d-allulose (HSA), and a commercial diet. The insulin tolerance test (ITT) and HE-clamp were performed after administration of the diets for 4 and 7 weeks. After 7 weeks, the muscle and adipose tissues of rats were obtained to analyze Akt signaling via western blotting, and plasma adipocytokine levels were measured. ITT revealed that d-allulose ameliorated systemic insulin resistance. Furthermore, the results of the 2-step HE-clamp procedure indicated that d-allulose reversed systemic and muscular insulin resistance. d-Allulose reversed the insulin-induced suppression of Akt phosphorylation in the soleus muscle and epididymal fat tissues and reduced plasma TNF-α levels. This study is the first to show that d-allulose improves systemic and muscle insulin sensitivity in conscious rats. (Natsume Y, Yamada T, Iida T, Ozaki N, Gou Y, Oshida Y, Koike T. Investigation of d-allulose effects on high-sucrose diet-induced insulin resistance via hyperinsulinemic-euglycemic clamps in rats. Heliyon. 2021 Sep 17;7(9):e08013.)
@@tonyinuae Allulose doesn't affect your blood sugar or insulin levels. Dr Berg is not a medical doctor, he doesn't have an MD, he's a chiropractor and a Scientologist.
Just made the "fit to serve group" recipe. OMG!!! SO GOOD!!! My husband and I love them. I used a tablespoon to measure out and it made 36 cookies. They're smaller, but not too small. Same size as an Oreo. I also found the lowest net carb peanut butter in my area, Kroger brand natural creamy peanut butter made with only roasted peanuts and salt. So my cookies came out to be 82 calories, 7.5g fat, 2.6g protein, and only .7g net carbs each! This recipe is definitely a keeper!!!
I'm so glad you posted this. I was craving peanut butter badly and I had several jars in my prepper stores. I tried the 3 ingredients version, but added some carbquik I had on hand and some salt. Now I have some warm cookies for today and a few more to last me through the week.
Hi!👋Falutin’!!! I’m not using erythritol anymore… But I do have some powdered Allulos… Do you have any idea how much I should use? Thanks for your video❤
I just saw your video a few hours ago. I made the first recipe (3 ingredients) at 5:00 a.m. this morning for breakfast to go with my spinach smoothie. I added a pinch of salt and a splash of vanilla extract for flavor. They were very good. I will make the second recipe in a few days. Thank you for sharing the recipes.
Love your videos and presentation. Can you do more basic foods? Like not desserts and breads. I used to watch lots of food shows but they pull me into eating. Love your style and you do such a great job of comparison! Thank you for sharing.
I am going to try the second recipe today and add flax to it as I try to add it to most things I bake. I am open to any suggestions as to if this is a good idea or not. Thanks again Wes, always enjoy your enthusiasm and fairness when reviewing recipes. Cheers 😊
Just made the fittoserve version. They are great. Wes is absolutely right about the depth of flavor. They don’t smack you over the head immediately w a peanut punch & sweetness. It tastes really nice at first & seems mild ly peanuty & slightly sweet & then the flavor feels like it develops over a few moments. It’s something to be savored not devoured. I first thought maybe it needed to be sweeter but then decided that, no, it’s perfect because of the way the peanut flavor & sweetness just keeps building. A couple of notes.. Getting the cross hatching into the cookie was strangely difficult. When you smush the cookie down w the fork it lifts away but tends to come away w whatever is in the tines. I will try chilling the dough a few minutes next time. Next, they get darker AFTER you take them out of the oven. So I baked them until they looked just right.. slightly starting to brown on the edge right at 12 minutes.. but then upon cooling they got a decent amount darker & look overcooked on the border of burned. Since they taste wonderful though of course no complaints. But I may cook them a bit less next time just to see if they taste diff. Thanks Wes!
Found almond flour version recipe, if you are looking for it you have to scroll allllll the way to the bottom of the page to find it. Made it will see what it taste like tomorrow
When I first started Keto 6 years ago, I tried the three ingredient cookies. My wife and I both were amazed that with the amount of peanut butter in the recipe, it didn't taste like a peanut butter cookie. Then I tried my tried and true recipe substituting the flour with a combination of almond flour and lupin flour. The cookies tasted like what I remember peanut butter cookies to taste like. What a difference!
Yum!!!!! I love that you shared both of these because I do not consume any flour at all even if it is almond flour. I am definitely going to try that first recipe when I get home!
@@MeliBoo4935 I know I sound crazy but I do not even eat almond flour. I actually made the keto recipe but substituted it for real sugar and added chocolate chips. They turned out absolutely gorgeous I wish I could share a picture in here but I don't know how. My kids absolutely love them! ❤️❤️
One of the things that enhances the peanut butter flavor in most sweet things is to add cinnamon. For this amount of cookie dough, I would add about ½ tsp. And to the person that suggested peanut flour….yes, yes, glad I have some in my pantry!
I made that second recipe and it was so good!! Mine came out looking really wiggly out of the oven, but once it cooled off it was perfect! Thanks for testing these recipes for us!
Thank you Wes! I found the second recipe a few years ago but lost it then couldn’t remember the name of the website! They had other recipes I wanted to try so now I can! Those are such good cookies!
Im in the middle of my 3 day fast to renew cells,detox my body,plus all other health benefits. After I break my fast..Im going to wait a few days & make these as my reward! Thank you so much!! Definitely subscribing ❤
Oh, my goodness! Wes, you have done it again. I HAVE to make these now. I just want to yell to my family, "get out of the kitchen! Cookies are gonna happen!"
Recipe #1 was our "Hiking" cookie back in the 90's!! We would make a batch in the AM before hiking and eat them when we got home! Just made recipe 2 and have them chilling while we walk! Will finish when we get home. I browned my margarine ;) And used swerve brown sugar!
@@Mr.Helper. I would say no to the pb powder as this recipe needs the oils the real stuff has. Save your powder for pb frosting or shakes. It would be tasty in Thai soups too.
These were absolutely delicious I used crunchy peanut butter and I also added some pecans and they tasted absolutely amazing I used a quarter less of the confectionary sugar but it’s absolutely lovely
Wes, you can restore your aluminum tray using BarKeepers Friend. You can get it at Home Depot for just about $2.25 (or Amazon for more) , Its made for cleaning stainless, but does a great job on ruined/stained aluminum. Comes in a can sort of like Comet cleanser.....wet you baking sheet then sprinkle some on ....then scub with paper towels (shop towels work best). I would do about 1/4 of the sheet at a time. Add a bit of elbow grease and your shiny aluminum baking sheet is BACK. Makes a world of difference for good stainless skillets ...you think they are clean but stuff still sticks. Use this and see how much stainless tarnish there really was. I use it on my stainless before I fry anything that is likely to stick....problem solved.
OMG, my search for a perfect peanut butter cookie is over. I used the second recipe with 150 g chicory root syrup (containing sucralose so it's sweetness is comparable to honey) and 125 g defatted almond flour. The batter was less thick, but enough to shape. They are crisp but tender and very slightly chewy in the middle, sweet and buttery and of course peanutty. Just SO GOOD.
I made the fit to serve pb cookies (the second recipe) and they are sooo good. I put a whole cup of chocolate chips. It made alot of cookies for days. Yummy cookies.
Thank you for saying low carb is a way of eating instead of diet. Just the word diet makes me depressed because of the failures I’ve had. Also, I think dieting kind of implies that it’s temporary. A way of eating sounds better for the long term. 😊
Love channel Wesley peanut butter cookies are my favorites! This recipe was good, but the cooling sensation of the sweetener was a big turn off. I substituted half allulose and Monkfruit gold to sweeten and added 1/2 cup pb powder and 1 more egg they are wonderful! No cooling sensation when you’re eating them and they are almost like the ones I used to bake before low-carb came along Thank you for sharing…I I follow the recipe the first time and then tweak it to suit my needs the rest… Thank you I’m really missing your shows!
Thank you for this video. I went to the website for the recipe for the second cookie. The instructions , I thought) called for bake time of 15 min. I burned the first batch. Second batch I gave 12 minutes, burned that one as well. Third batch I gave 9-10 minutes…they were ok. None of them were crumbly, but they were all a little dry. I may try again and give them 8 minutes. How can I make them less dry?
Nice shows; you are my "go to" when I want to make something "low carb". Great reviews and I mostly appreciate your great and fun loving attitude, in a world that certainly needs that!! And you do great service to us by "weeding out" the "also ran" recipes for a particular low carb dish. No need to "feed the dog" our failed low carb recipes, he he. You ever do that Wes?? Love you and love your show for lots of reasons. Best to you and your work in the future. BTW, I think I can't eat peanuts (had some "mild" reactions, like not breathing.....just kidding!!) but to be sure I will use another nut butter (cashew or almond) to make these cookies. Yes, I'm a "Monster" too!! :D
@@signalfire6691 Ha, it's just a saying we have here in the "Western World". Like the "four- footed garbage disposal" too!! It's not meant to be taken "literally". That's why I put it in quotes! Get it?!! LOL. :D But sometimes a dog will "help himself" so good info. on those "poisons" in low carb food. My cat is not a problem though, she is too picky for what she eats. LOL ;D
I ONLY like peanut butter out of the jar with a spoon! But I do make a killer diabetic "Reeses" Cheesecake. And very rarely, I did have a good peanut butter cookie once. So now I'm checking this out. How about adding sugar free chocolate chips?😋
Just put my butter and egg out to come to room temp to make the fit to serve group recipe. I am going to use BochaSweet to avoid that cooling effect. Can't wait ... been craving something sweet! 😋
OK ... here's my review. These are EXCELLENT! I used Crazy Richard's Crunchy Peanut Butter and reduced the sweetener to 3/4 cup of BochaSweet. I had to bake them for 17 minutes in my oven. And I got 30 cookies out of the batch and they are about 3 inches in diameter, so about a standard size cookie. I would say that for those who get 16 cookies out of this recipe, they must be damned big cookies! So I guess my serving size is 2 cookies ... that works for me! 😁
I made both and I agree 100% with your assessment. Here's my 2 pennies, The 3 ingredient may not be quite as good but still, they are very tasty. I don't think the added calories are worth the added taste. 150 vs 100? A lot of difference in calories but not a lot of difference in the amount of enjoyment from one to the other.
Absolutely LOVE you! Thank you so much for all of your videos. You always make me smile, and my husband is always happy with the recipes you like best. Thanks again 💖.
I made some a few days ago from a recipe that I printed off & I don't know where it came from! It calls for PB, egg, powdered erythritol, & either almond or coconut flour. (diff amounts) They were pretty good! I put them in the freezer & kind of like them better that way. I will try these as well since I LOVE PB cookies! TFS!
Sooo much fun to watch your cooking shows You are a born entertainer it is a gift one can’t learn one has to be born with it You should be on TV Love the peanut butter cookies
Hi Wes, America's test kitchen said, not to clean the dark color off your sheet pan because it makes it seasoned. You might go check it out. Thank you for your video
I like to add a little vanilla to mine :) when I use the first recipe too lazy for the second recipe :D but they both looked real nice when you make them :)
I've been making this version (both the almond flour (and a coconut flour version), plus my own version using a combo of the two) for four years. I make them with peanut butter, almond butter, or sunflower butter, just depending on which one's in the pantry at the time. I also use allulose and monkfruit to sweeten them---no gross erythritol aftertaste---and I make them only occasionally because, keto or not, I'll want to eat the entire batch in one day, and I can't do that.
Great question. I’d say that unsalted butter allows you to control how much salt is in a recipe. There may be too much salt in salted butter for a sweet recipe, but maybe not enough for a savory recipe. This lets you control exactly how much salt ends up in the final result.
Love💗 love 💗 love 💗 the cookie that has the almond flour and butter by “fit to serve”. Perfection and substance. Thank you for your testings. I trust your palate for foods and enjoy your humor. Keep it up 👍🏼!
I make the first ones, crumble them up for a base and then top with a quick cream cheese, cream and vanilla topping for a cheesecake.
Yum!
😋
I do that with leftover cookies that are kinda crappy....yes, they work for crust beautifully!!
Good idea sir
Oh my word, genius!
I used water in between each cookie while crisscrossing
1 Cup of water and 2 big ice cubes. Then use a fork dipped in the ice water for cross hatching the cookies. THEY WON'T STICK! I made the almond flour cookies - they're cooling right now! All done cooling and they are DELICIOUS!!!!
Thanks for that simple tip!
@@ooopticnerveee You're welcome! :) (learned that from my mother when I was a wee thing!)
Can I use coconut flour instead?
Wes, on the second recipe, try refrigerating the cookies about 30 minutes before baking and they’ll hold their shape much better. Use for any cookies that use that much butter.
My mom always told me the same thing
That’s a great tip however he always tries to be radically fair in judging by not deviating AT ALL , so I’m sure the recipe didn’t suggest refrigerating.
I mean, he didn’t even want to use Pam on his fork in the first recipe in case it interfered. He’s nothing if not fair to the recipe.
But you’re right, refrigeration often yields a better cookie result.
When I make the 3 ingredient ones, I add a little salt to the batter and when they come out of the oven, I grind a little Himalayan salt on top, too. Perfection!
My grandsons and I made the 3 ingredient cookies for Christmas, but before baking, we made an indent in the middle and put about a teaspoon of grape jelly in it then baked. They were a big hit.
I have an unopened bag of almond flour that expired in 2019. Or a brand new bag of coconut flour can I use either one of these?
Wesley, I just love you! From the way you talk to how your eyes get real big when you’re taste testing and you like what you’re eating!
I agree with you. I am pretty animated when I’m in love with a recipe as well and something tastes really good. When you watch his face it just makes you want to make these cookies
I have made peanut butter cookies with the 1-1-1 recipe too. One cup peanut butter, 1 cup sweet, 1 egg yolk. I have found that adding a couple spoons of butter, and a splash of vanilla, and a pinch of salt makes them softer and better. If you want CHEWEY cookies, add in two spoons of beef collagen. I don't bother with the almond flour, IMHO that makes them more thicc cake than cookie.
btw, if you want more filling cookies that can you can use as a hunger killing snack... put two scoops of protein powder in the batter. It will fill you right up on one cookie.
Ooooh!! Thanks for the protein powder tip!!!!
Thanks for the tips
CB I’m I’m PC
Please please protein powder alternate
I have an unopened bag of almond flour that expired in 2019. Or a brand new bag of coconut flour can I use either one of these?
I am a lover of sandwich cookies like Nutter Butter cookies. Using the second cookie, make a keto chocolate or peanut butter icing and frost two together. That sounds amazing. Love your channel!!!!!!!
I'm thinking that browning the butter first would REALLY guild that lily... and subbing some PB flour for the almond flour would boost the peanut flavor. I just might give that a try. Always a pleasure to watch your battles, Wes!
You could also use powdered peanutbutter instead of almond flour for more peanut butter flavor.😁
Great idea!
Or peanut flour
I have an unopened bag of almond flour that expired in 2019. Or a brand new bag of coconut flour can I use either one of these?
I tried the second recipe... DELISH! My new favorite sweet, used lakanto golden and they turn out great every time. I'll take these over any prepacked/processed keto treat any day.
I have made the 3 ingredient PB cookie for years because you can have delicious cookies so quickly without much of a time commitment. But, I am really curious to try the almond flour version. Your face told me what I needed to know about them. But honestly, you can’t go wrong with either. Sugar free chocolate chips are a good addition too. Thanks for another fun video.
Oh yum....sugar free chocolate chips yeah!!!
The almond flour ones are sooo good but I did reduce the sweetener to 3/4 cup on my second batch and added a little more almond flour to keep the consistency correct. I cant even tell that it's not a normal cookie!!
I have an unopened bag of almond flour that expired in 2019. Or a brand new bag of coconut flour can I use either one of these? Or somehow make the cookies without flour?
You make me happy! When I’m having a particularly crappy day I know I can tune in to you and feel better. I can’t help but smile every time I hear… hey, y’all we’re making’ … you could show us how to make wall paper glue and I would watch!
I made the Fittoserve cookies using reconstituted powdered peanut butter. I added pecans and broken ChocZero Chocolate. I would use chocolate chips next time because the ChocZero melted all over the parchment paper. But two additional things I added were a tsp. of arrowroot powder and 1 tsp. of vanilla (called for in the recipe.) If you use salted butter I don't think the extra salt is called for. Anyway, I thought they were very good and am happy with the results of the experiment.
I have your cookbook and I am very pleased with the chocolate chip cookies (the recipe in the book is different than in the videos). I would add some arrowroot powder or xanthan gum powder next time (just to see what happens.)
We also love the blueberry cheesecake bar recipe in the cookbook.
I have never liked to bake, but your cookbook is great and I especially like being able to make notes in it as I try the recipes. Thanks for retrying them in your new videos, doing that is a great idea!
My mom made the best pb cookies in the world....but with Crisco & sugar. I'm si glad you're doing this. 'Been craving those cookies
We made the second recipe last night, with an erythritol mix. They’re good cookies, but next time I’ll use allulose. No cooling sensation. Wes, I want to thank you for all the recipes you try out for us. It really seems to be a labor of love, with the expense of ingredients and time.
Is Allulose 1:1?
@A Gramzy Life unfortunately allulose is not as good for your insulin levels as erythritol and stevia - check out dr eric berg on sweeteners - very informative, especially if you are diabetic!
@@tonyinuae A 2021 study on rats suggests that allulose is helpful against insulin resistance.
> d-Allulose, a C-3 epimer of d-fructose, is a rare sugar that has no calories. Although d-allulose has been reported to have several health benefits, such as anti-obesity and anti-diabetic effects, there have been no reports evaluating the effects of d-allulose on insulin resistance using a hyperinsulinemic-euglycemic clamp (HE-clamp). Therefore, we investigated the effects of d-allulose on a high-sucrose diet (HSD)-induced insulin resistance model. Wistar rats were randomly divided into three dietary groups: HSD containing 5% cellulose (HSC), 5% d-allulose (HSA), and a commercial diet. The insulin tolerance test (ITT) and HE-clamp were performed after administration of the diets for 4 and 7 weeks. After 7 weeks, the muscle and adipose tissues of rats were obtained to analyze Akt signaling via western blotting, and plasma adipocytokine levels were measured. ITT revealed that d-allulose ameliorated systemic insulin resistance. Furthermore, the results of the 2-step HE-clamp procedure indicated that d-allulose reversed systemic and muscular insulin resistance. d-Allulose reversed the insulin-induced suppression of Akt phosphorylation in the soleus muscle and epididymal fat tissues and reduced plasma TNF-α levels. This study is the first to show that d-allulose improves systemic and muscle insulin sensitivity in conscious rats.
(Natsume Y, Yamada T, Iida T, Ozaki N, Gou Y, Oshida Y, Koike T. Investigation of d-allulose effects on high-sucrose diet-induced insulin resistance via hyperinsulinemic-euglycemic clamps in rats. Heliyon. 2021 Sep 17;7(9):e08013.)
@@tonyinuae Allulose doesn't affect your blood sugar or insulin levels. Dr Berg is not a medical doctor, he doesn't have an MD, he's a chiropractor and a Scientologist.
@@tonyinuae Actually, there's new info on that. Check out Thomas DeLuer.
Just made the "fit to serve group" recipe. OMG!!! SO GOOD!!! My husband and I love them. I used a tablespoon to measure out and it made 36 cookies. They're smaller, but not too small. Same size as an Oreo. I also found the lowest net carb peanut butter in my area, Kroger brand natural creamy peanut butter made with only roasted peanuts and salt. So my cookies came out to be 82 calories, 7.5g fat, 2.6g protein, and only .7g net carbs each! This recipe is definitely a keeper!!!
I'm so glad you posted this. I was craving peanut butter badly and I had several jars in my prepper stores. I tried the 3 ingredients version, but added some carbquik I had on hand and some salt. Now I have some warm cookies for today and a few more to last me through the week.
You are the bestest out there, and make me smile! Oh and I got my "Sift y'all" shirt...love it!
Yay! Thanks, Lisa!
I made the almond flour ones and took a reviewers recommendation to decrease sweetener from 1 cup to 1/2 cup. Can’t imagine them with a whole cup!
Hi!👋Falutin’!!!
I’m not using erythritol anymore… But I do have some powdered Allulos… Do you have any idea how much I should use? Thanks for your video❤
@@MerrrryBeththe allulous will make them brown too quickly. Cut the allulos 1/2 with another sweetener.
I just saw your video a few hours ago. I made the first recipe (3 ingredients) at 5:00 a.m. this morning for breakfast to go with my spinach smoothie. I added a pinch of salt and a splash of vanilla extract for flavor. They were very good. I will make the second recipe in a few days. Thank you for sharing the recipes.
With a spinach smoothie for bkfst? Eww.
Love your videos and presentation. Can you do more basic foods? Like not desserts and breads. I used to watch lots of food shows but they pull me into eating. Love your style and you do such a great job of comparison! Thank you for sharing.
I am going to try the second recipe today and add flax to it as I try to add it to most things I bake. I am open to any suggestions as to if this is a good idea or not. Thanks again Wes, always enjoy your enthusiasm and fairness when reviewing recipes. Cheers 😊
I think it's a great idea.
No! Not another cookie recipie for my cookie monster Andy. You so rock
Just made the fittoserve version. They are great. Wes is absolutely right about the depth of flavor. They don’t smack you over the head immediately w a peanut punch & sweetness. It tastes really nice at first & seems mild ly peanuty & slightly sweet & then the flavor feels like it develops over a few moments. It’s something to be savored not devoured. I first thought maybe it needed to be sweeter but then decided that, no, it’s perfect because of the way the peanut flavor & sweetness just keeps building.
A couple of notes..
Getting the cross hatching into the cookie was strangely difficult. When you smush the cookie down w the fork it lifts away but tends to come away w whatever is in the tines. I will try chilling the dough a few minutes next time.
Next, they get darker AFTER you take them out of the oven. So I baked them until they looked just right.. slightly starting to brown on the edge right at 12 minutes.. but then upon cooling they got a decent amount darker & look overcooked on the border of burned. Since they taste wonderful though of course no complaints. But I may cook them a bit less next time just to see if they taste diff.
Thanks Wes!
Dipping your fork in a small bowl of almond flour each time you hatch should prevent that from happening.
Found almond flour version recipe, if you are looking for it you have to scroll allllll the way to the bottom of the page to find it. Made it will see what it taste like tomorrow
When I first started Keto 6 years ago, I tried the three ingredient cookies. My wife and I both were amazed that with the amount of peanut butter in the recipe, it didn't taste like a peanut butter cookie. Then I tried my tried and true recipe substituting the flour with a combination of almond flour and lupin flour. The cookies tasted like what I remember peanut butter cookies to taste like. What a difference!
Yum!!!!! I love that you shared both of these because I do not consume any flour at all even if it is almond flour. I am definitely going to try that first recipe when I get home!
Its basically ground Almonds. So a double nut cookie. No harm. :)
@@MeliBoo4935 I know I sound crazy but I do not even eat almond flour. I actually made the keto recipe but substituted it for real sugar and added chocolate chips. They turned out absolutely gorgeous I wish I could share a picture in here but I don't know how. My kids absolutely love them! ❤️❤️
You have serious will power, no flour. I can't do wheat (allergies) but def do rice, oat & nut flours.
One of the things that enhances the peanut butter flavor in most sweet things is to add cinnamon. For this amount of cookie dough, I would add about ½ tsp. And to the person that suggested peanut flour….yes, yes, glad I have some in my pantry!
I made that second recipe and it was so good!! Mine came out looking really wiggly out of the oven, but once it cooled off it was perfect! Thanks for testing these recipes for us!
Thank you Wes! I found the second recipe a few years ago but lost it then couldn’t remember the name of the website! They had other recipes I wanted to try so now I can! Those are such good cookies!
You are totally one of my favorite channels! And I always get hungry watching.....I see PB cookies in my future!
I may not be first, but I got here as soon as I got the notification. I hate peanut butter cookies, but when it's Wes, the video must be watched :)
Yes Wes has the best low carb recipes out here
I made both and the fittoserve ones are just like regular peanut butter cookies wow!!!!yum
You could also coat your fork with the powdered sugar it will help keep it from sticking to the peanut butter dough
Im in the middle of my 3 day fast to renew cells,detox my body,plus all other health benefits. After I break my fast..Im going to wait a few days & make these as my reward! Thank you so much!! Definitely subscribing ❤
Oh, my goodness! Wes, you have done it again. I HAVE to make these now. I just want to yell to my family, "get out of the kitchen! Cookies are gonna happen!"
Recipe #1 was our "Hiking" cookie back in the 90's!! We would make a batch in the AM before hiking and eat them when we got home! Just made recipe 2 and have them chilling while we walk! Will finish when we get home. I browned my margarine ;) And used swerve brown sugar!
My momma used to put a hershey kiss on the top prior to baking the regular kind ♡ I'm looking forward to giving these recipes a try. Many thanks 😊
I’m definitely trying the almond flour recipe. Thanks for testing these out. I’m new to your channel and love your videos.
Isn't he great!?!?! 🥰
I wonder if I can use my peanut butter powder
@@Mr.Helper. I would say no to the pb powder as this recipe needs the oils the real stuff has. Save your powder for pb frosting or shakes. It would be tasty in Thai soups too.
Wes, seems you forgot to put vanilla in the second recipe. I'm going to make this now. Thanks for doing taste tests for us!
Yay, I have been following your channel for awhile and I love peanut butter cookies and have been hoping for this video from you so thanks!
These were absolutely delicious I used crunchy peanut butter and I also added some pecans and they tasted absolutely amazing I used a quarter less of the confectionary sugar but it’s absolutely lovely
Love all your videos! Suggestion: would love it if you gave us a hint of what's coming next so we have something to look forward to ♥️
I just made the first type just now before I seen this. I got to try the second one
I tried the 3 ingredient ones so far. I'll try the almond flour one soon
I was just thinking “man I really want some keto peanut butter cookies, but which recipe to go with?” and you came from on high and delivered
My almond flour expired in 2019. It’s an unopened bag. I wonder if I should risk it.
OMG! I made both, Fit To Serve’s PB cookie with almond flour was Heaven😋❣️
Wes, you can restore your aluminum tray using BarKeepers Friend.
You can get it at Home Depot for just about $2.25 (or Amazon for more) , Its made for cleaning stainless, but does a great job on ruined/stained aluminum. Comes in a can sort of like Comet cleanser.....wet you baking sheet then sprinkle some on ....then scub with paper towels (shop towels work best). I would do about 1/4 of the sheet at a time. Add a bit of elbow grease and your shiny aluminum baking sheet is BACK. Makes a world of difference for good stainless skillets ...you think they are clean but stuff still sticks. Use this and see how much stainless tarnish there really was. I use it on my stainless before I fry anything that is likely to stick....problem solved.
@@deborah2592 You can edit or delete your posts by clicking on the three vertical dots at the end of your post. :)
OMG, my search for a perfect peanut butter cookie is over. I used the second recipe with 150 g chicory root syrup (containing sucralose so it's sweetness is comparable to honey) and 125 g defatted almond flour. The batter was less thick, but enough to shape. They are crisp but tender and very slightly chewy in the middle, sweet and buttery and of course peanutty. Just SO GOOD.
I made the fit to serve pb cookies (the second recipe) and they are sooo good. I put a whole cup of chocolate chips. It made alot of cookies for days. Yummy cookies.
Yes these cookies work even better when the dough is refrigerated.
Thank you for saying low carb is a way of eating instead of diet. Just the word diet makes me depressed because of the failures I’ve had. Also, I think dieting kind of implies that it’s temporary. A way of eating sounds better for the long term. 😊
*I’m definitely going to try this wonderful recipe. Thank you so much* 😍
Wes, what do you do with all of the other cookies? If I made these, I'd eat them all myself. If you don't eat them all, how do you control yourself?
Freeze em, airtight container.
Love channel Wesley peanut butter cookies are my favorites! This recipe was good, but the cooling sensation of the sweetener was a big turn off.
I substituted half allulose and Monkfruit gold to sweeten and added 1/2 cup pb powder and 1 more egg they are wonderful!
No cooling sensation when you’re eating them and they are almost like the ones I used to bake before low-carb came along
Thank you for sharing…I I follow the recipe the first time and then tweak it to suit my needs the rest… Thank you
I’m really missing your shows!
I just made some 3 ingredient peanut butter cookies and now you just brought me 2 more recipes to try!!!
For any one looking to make keto cookies of any kind stick together better and 1 packets of unflavored gelatin
Yeah,. I prefer a salted pb cookie best. But I've done and enjoyed both. Thank you for sharing my friend.
I made the 3 ingredient ones and they were edible but not so good. I am going to try the almond flour ones. Thanks for this.
Thank you for this video.
I went to the website for the recipe for the second cookie. The instructions , I thought) called for bake time of 15 min. I burned the first batch. Second batch I gave 12 minutes, burned that one as well. Third batch I gave 9-10 minutes…they were ok.
None of them were crumbly, but they were all a little dry. I may try again and give them 8 minutes.
How can I make them less dry?
I want to try them both! Great Job!!! Thanks a bunch for all of your hard work
Nice shows; you are my "go to" when I want to make something "low carb". Great reviews and I mostly appreciate your great and fun loving attitude, in a world that certainly needs that!! And you do great service to us by "weeding out" the "also ran" recipes for a particular low carb dish. No need to "feed the dog" our failed low carb recipes, he he. You ever do that Wes?? Love you and love your show for lots of reasons. Best to you and your work in the future.
BTW, I think I can't eat peanuts (had some "mild" reactions, like not breathing.....just kidding!!) but to be sure I will use another nut butter (cashew or almond) to make these cookies. Yes, I'm a "Monster" too!! :D
Do NOT feed the dog failed recipes - xylitol is extremely toxic to dogs even in tiny amounts and erythritol isn't a good idea either.
@@signalfire6691 Ha, it's just a saying we have here in the "Western World". Like the "four- footed garbage disposal" too!! It's not meant to be taken "literally". That's why I put it in quotes! Get it?!! LOL. :D
But sometimes a dog will "help himself" so good info. on those "poisons" in low carb food. My cat is not a problem though, she is too picky for what she eats. LOL ;D
Yum. I love peanut butter cookies. I especially like them topped with strawberry jam. Sugar free, of course. Thank you for this.
I ONLY like peanut butter out of the jar with a spoon! But I do make a killer diabetic "Reeses" Cheesecake. And very rarely, I did have a good peanut butter cookie once. So now I'm checking this out. How about adding sugar free chocolate chips?😋
I hate the "cooling" taste so I would use powdered Allulose sugar instead!
How about shortbread cookies? Can you review those next? Great video 🎉
I'm loving your recent selections! Def want to try the easier one first!
Just put my butter and egg out to come to room temp to make the fit to serve group recipe. I am going to use BochaSweet to avoid that cooling effect. Can't wait ... been craving something sweet! 😋
OK ... here's my review. These are EXCELLENT! I used Crazy Richard's Crunchy Peanut Butter and reduced the sweetener to 3/4 cup of BochaSweet. I had to bake them for 17 minutes in my oven. And I got 30 cookies out of the batch and they are about 3 inches in diameter, so about a standard size cookie. I would say that for those who get 16 cookies out of this recipe, they must be damned big cookies! So I guess my serving size is 2 cookies ... that works for me! 😁
I made both and I agree 100% with your assessment. Here's my 2 pennies, The 3 ingredient may not be quite as good but still, they are very tasty. I don't think the added calories are worth the added taste. 150 vs 100? A lot of difference in calories but not a lot of difference in the amount of enjoyment from one to the other.
Absolutely LOVE you! Thank you so much for all of your videos. You always make me smile, and my husband is always happy with the recipes you like best. Thanks again 💖.
I made some a few days ago from a recipe that I printed off & I don't know where it came from! It calls for PB, egg, powdered erythritol, & either almond or coconut flour. (diff amounts) They were pretty good! I put them in the freezer & kind of like them better that way. I will try these as well since I LOVE PB cookies! TFS!
I love your facial expressions on the second cookie. I’ve made the first recipe several times over the past several years. Gotta try the second now
Wes I enjoy your videos so much! Thank you for what you do! It really helps me so much!!
Hi falutin, low carb and happy as a pig in mud....we need this on a t shirt!
THANK YOU! I have been craving PB cookies but I didn’t want to buy the 8$ for 3oz of the Keto ones in the store!
Sooo much fun to watch your cooking shows
You are a born entertainer it is a gift one can’t learn one has to be born with it
You should be on TV
Love the peanut butter cookies
You are so kind, Ursula. Thank you so much for your kind words and support. ❤️
Hi Wes, America's test kitchen said, not to clean the dark color off your sheet pan because it makes it seasoned. You might go check it out. Thank you for your video
Try substituting peanut flour for the almond flour. Should be interesting.
How much of each ingredients?
I SO love your reactions to the YUMMINESS :) Thank you for sharing.
Ty for this. Ive made the first recipe now i will try the second! Love your videos! So helpful!!
I like to add a little vanilla to mine :) when I use the first recipe too lazy for the second recipe :D but they both looked real nice when you make them :)
Vanilla for me too. And sometimes cinnamon 😉
I made the one recipe with the butter. Amazing!!!
I love that eating a cookie from the second recipe had you rocking back and forth! A true sign!
I've been making this version (both the almond flour (and a coconut flour version), plus my own version using a combo of the two) for four years. I make them with peanut butter, almond butter, or sunflower butter, just depending on which one's in the pantry at the time. I also use allulose and monkfruit to sweeten them---no gross erythritol aftertaste---and I make them only occasionally because, keto or not, I'll want to eat the entire batch in one day, and I can't do that.
Thank you for all your work. Also, don't fret that cookie sheet just looks "vintage" to me.
Thanks, Shari!
I'm imagining some of your Malden salt flakes sprinkled on top! Mmmmmm!
I have tried both recipes also and prefer the almond flour one! Also, try almond flour low carb waffles with Waldon Farms low carb blueberry syrup.
Wes, I just love it when it's so delicious you just have to take a moment. You're the best!!!
I have madecthe first recipe. I can't wait to try the second recipe...Thank you, Wes! 😉😁👏
This is my first time watching your channel. I really love 🥰 the the name. Enjoyed it!
Thank you Wesley. Love me some peanut butter cookies, maybe I’ll make both...
Just considering the second recipe, why add salt but use unsalted butter? I don't get it. Is there some secret culinary issue there?
Great question. I’d say that unsalted butter allows you to control how much salt is in a recipe. There may be too much salt in salted butter for a sweet recipe, but maybe not enough for a savory recipe. This lets you control exactly how much salt ends up in the final result.
@@HighfalutinLowCarb Ok, the judges have accepted your answer! You now control the board....
@@HighfalutinLowCarb Yes, that is the reason Cooks Illustrated gives for using only unsalted butter in their recipes.
Great battle between the two!
Perfect timing, I was looking for a recipe to go with my keto jam! Thank you Wes!
The first recipe would improve with the addition of some vanilla and a pinch of salt. Can't imagine building a basic cookie without those 2 things.
I've tried the first one before and didn't care for it. Will definitely try making the second one.
Thanks for this. I replaced the butter (although I love butter) with cold-pressed virgin coconut oil, just for fun.
How's the texture? I find that on cookies, although they taste good are on the dry side (following the recipe to the letter).
Love💗 love 💗 love 💗 the cookie that has the almond flour and butter by “fit to serve”. Perfection and substance. Thank you for your testings. I trust your palate for foods and enjoy your humor. Keep it up 👍🏼!
I've made both versions and the are good but the 3 ingredient ones should be kept in the fridge or freezer cuz they go bad fast.