Gluten-Free, Sugar-Free Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large egg1 cup granular Splenda or Stevia-in-the-Raw Granulated Sweetener1 tsp. baking powder1/2 tsp. Mexican vanilla (or vanilla extract)1 cup Jif creamy natural peanut butter 1 tsp. water
Preheat oven to 350 F.
In mixing bowl, use electric beater to beat together the egg, Splenda or Stevia, baking powder, and vanilla for about a minute. Add peanut butter and water and beat together. (The mixture was fairly dry and broken apart. Just be sure the peanut butter is mixed well with the other ingredients.)
Use a large non-stick cookie sheet. Measure out a heaping teaspoon of batter for each cookie, then smash down with a fork. Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user DIAMOND417.
In mixing bowl, use electric beater to beat together the egg, Splenda or Stevia, baking powder, and vanilla for about a minute. Add peanut butter and water and beat together. (The mixture was fairly dry and broken apart. Just be sure the peanut butter is mixed well with the other ingredients.)
Use a large non-stick cookie sheet. Measure out a heaping teaspoon of batter for each cookie, then smash down with a fork. Bake 15 minutes, or slightly longer, until cookies feel firm and are slightly browned.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user DIAMOND417.
Nutritional Info Amount Per Serving
- Calories: 99.0
- Total Fat: 8.2 g
- Cholesterol: 11.5 mg
- Sodium: 74.1 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
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