Peanut butter cookies with almond flour.
- Number of Servings: 24
Ingredients
1 cup peanut butter1 egg1/2 cup Splenda1/2 cup sugar1/2 tsp salt1 cup almond flour
Heat oven to 350 degrees.
Cream together all ingredients and form into a ball. Chill dough for 10 minutes. When the ball is congealed enough to cut, form into 24 balls and place on two ungreased cookie sheets. Press down with a fork to flatten, first in one direction and then in another. Allow room on the cookie sheet for dough to spread between balls.
Bake for 8 –10 minutes. Allow to cool slightly then transfer to a sheet of waxed paper to finish cooling.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user TANYA_MARIEH.
Cream together all ingredients and form into a ball. Chill dough for 10 minutes. When the ball is congealed enough to cut, form into 24 balls and place on two ungreased cookie sheets. Press down with a fork to flatten, first in one direction and then in another. Allow room on the cookie sheet for dough to spread between balls.
Bake for 8 –10 minutes. Allow to cool slightly then transfer to a sheet of waxed paper to finish cooling.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user TANYA_MARIEH.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 8.2 g
- Cholesterol: 7.7 mg
- Sodium: 101.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.1 g
- Protein: 4.1 g
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