Peanut Butter Cookies
Recipe: #8292
February 26, 2013
Categories: Desserts, Cookies, Shaped, Snacks, Peanut, Christmas, Picnic, Potluck, Oven Bake, Diabetic, Low Carbohydrate, Sugar Substitute, Kid's Lunches, Flour, more
"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 is 18 servings
Ingredients
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 by Step Method
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
No special items needed.
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