Reduced Fat Peanut Butter Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Reduced Fat Jif Creamy Peanut Butter1 cup Splenda for baking1 egg white
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.
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.
Nutritional Info 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
Member Reviews