Peanut Butter Cookies

18
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


"I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right!"

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (14 g)
  • Calories 37.6
  • Total Fat - 1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 14.9 mg
  • Sodium - 18.8 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0 g
  • Sugars - 3.1 g
  • Protein - 0.7 g
  • Calcium - 11.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.

Step 2

Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.

Step 3

Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.

Step 4

Top with a few chocolate chips (pressed in), if desired.

Step 5

Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.

Tips & Variations


No special items needed.

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