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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 167.5
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.1 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Reduced Fat Peanut Butter Cookie calories by ingredient
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Reduced Fat Peanut Butter Cookie

Submitted by: TRAILS7

Introduction

Flavor of peanut butter in a delicious cookie. Great with a cup of coffee. This recipe uses no flour, butter. or milk. Flavor of peanut butter in a delicious cookie. Great with a cup of coffee. This recipe uses no flour, butter. or milk.
Number of Servings: 24

Ingredients

    1 cup Reduced Fat Jif Creamy Peanut Butter
    1 cup Splenda for baking
    1 egg white

Directions

Serving size: 24

1. Preheat oven to 350* F.
2. In a large bowl, stir peanut butter and Splenda until well blended.
3. Add egg white to peanut butter mixture.
4. Make 24 small bowls out of the peanut butter mixture.
5. Place into ungreased cookie sheets leaving a couple inches apart.
6. Take a fork and make criss-cross designs on top of cookies while flattening to desired thickness, approximately 1/4 inch or so...
7. Bake in preheated oven for 8 minutes, or maybe a couple minutes more, depending on your oven.
8. Remove from oven, and, allow to cool for at least 5 minutes on cookie sheet.
9. Remove from cookie sheet after 5 minutes and place on a wire rack to cool.
10. Store cookies in a cookie jar. Delicious with coffee or milk.

Number of Servings: 24

Recipe submitted by SparkPeople user TRAILS7.






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