Not-Best-Yet low carb idiot cookies with Splenda

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Here is the low-down: if you have been reading this blog, you know I have been working on a low-carb peanut butter cookie recipe for some time. This is the latest, and in my opinion, best version yet. Previous versions tasted great, but were so delicate they were required a very gentle hand. This version is sturdier, and still tastes great. The secret ingredient? Vital wheat gluten. I added in a tablespoon of it, and a matching tablespoon of water to keep things from drying out. Turns drying out was the least of my problems. When these cookies went into the oven, they released a lot of oil and really smoked things up. They overflowed the flat Pampered Chef stone I put them on, and peanut-almond-butter-oil on the bottom of the stove. Was it due to my using a new jar of almond butter that I had to stir up? Was it some weird reaction due to the wheat gluten and water? I don't know, but can say they did come out great and hold together much better. In fact, I think I'll have to have another one now, just to verify they aren't too delicate after cooling off a bit on the cookie rack.

Ingredients

• 1/2 cup Maranatha Natural Almond Butter
• 1/2 cup Skippy Super Chunk Peanut Butter
• 1 cup pourable Splenda
• 1 tbsp Vital Wheat Gluten
• 1 tbsp water
• 1 egg

Directions

• Preheat oven to 350°f.
• Combine all ingredients in mixer and mix well. I suggest add the pourable splenda first, carefully add everything on top of it, and start the mixer slow.
• Use a small cookie dough scoop to form 12 cookies on a cookie sheet that has an edge. I actually got 13 cookies.
• Important:You must imprint each cookie with a fork in the classic criss-cross pattern.
• Bake for 15 minutes. In my instance as the photos show, the cookies released a lot of oil and basically fry in their own juices.
• When done, transfer cookies to a cooling rack so they don't soak in the oil.