low sugar, low carb oatmeal peanut butter chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 8 serving (remove)*Splenda Brown Sugar Blend, 1/2 cup packedPeanut Butter, smooth style, with salt, 1 cupEgg, fresh, whole, raw, 2 large Vanilla Extract, 1 tsp PB2 - Original, 2 cupsBaking Soda, 1 tsp *Kosher Salt, 1 tsp Oats, Quaker, 1 cup
cream smart balance with splenda brown sugar until well blended. Add peanut butter and blend well. Add eggs one at a time and mix well after each addition. Add vanilla extract. In a separate bowl, whisk together pb2, baking soda, salt, and oats. add to peanut butter mixture until a soft dough forms. Add chocolate chips until mixed in. Roll into 1 inch balls and place on baking sheet sprayed with non-stick spray. Using a fork, flatten each cookie in a cross-hatch method. Bake at 375 for 15 minutes for a crispier cookie, 12 minutes for a softer cookie.
Serving Size: makes 45 2 inch round cookies
Number of Servings: 45
Recipe submitted by SparkPeople user FLORIDAGIRL1997.
Serving Size: makes 45 2 inch round cookies
Number of Servings: 45
Recipe submitted by SparkPeople user FLORIDAGIRL1997.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 4.8 g
- Cholesterol: 8.3 mg
- Sodium: 151.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.9 g
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