Low Carb Peanut Butter Cookie

Name: Low Carb Peanut Butter Cookie Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 16
Ingredients: 16 tbsp *Jif Extra Crunchy peanut butter; 1 cup Splenda Granulated (by KWLOTT2008); 1 large Egg fresh whole raw; .25 tsp McCormick Pure Vanilla Extract (by LMDAY7); 1 tbsp Bob's Red Mill Flax Seed Meal (2 Tbsp)

Minutes to Prepare: 5
Minutes to Cook: 8

Number of Servings: 16

Ingredients

16 tbsp *Jif Extra Crunchy peanut butter 1 cup Splenda Granulated (by KWLOTT2008) 1 large Egg, fresh, whole, raw .25 tsp McCormick Pure Vanilla Extract (by LMDAY7) 1 tbsp Bob's Red Mill Flax Seed Meal (2 Tbsp)

Directions

Preheat over to 350 (175c). Combine dry ingredients. Add beaten egg and vanilla. Roll into balls. Mine were about 42g each when I made 8 cookies. Place on parchment-lined cookie sheet. Mash gently with a fork. Bake 6 - 8 minutes. Let stand about 5 minutes. I use air-bake cookie sheets so I slide the parchment paper off the sheet to stop the baking.

Serving Size: Makes 8 large or 16 normal-sized cookies

Number of Servings: 16

Recipe submitted by SparkPeople user 2ABETRLIFE.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 101.6
Total Fat: 8.4 g
Cholesterol: 11.6 mg
Sodium: 56.9 mg
Total Carbs: 4.2 g
Dietary Fiber: 1.1 g
Protein: 4.0 g

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