Peanutbutter Cookie, flourless & low sugar
- Number of Servings: 40
Ingredients
* Skippy, Carb Options Creamy Peanut Spread, 4 ounces = 1/2 cup * *Splenda Brown Sugar Blend, 1/2 cup * egg white, fresh, 2 large * Vanilla Extract, 1/2 tsp * Hershey’s Special Dark Chocolate Chips, 1/2 cp
Preheat oven to 350 degrees F.
Lightly spray a cookie sheet with canola oil.
In a medium size mixing bowl, place the peanut butter, brown sugar, egg white, and vanilla extract. Stir together well.
Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
Take a fork and make a criss-cross pattern on each cookie.
****Add one mini chocolate chip or mini chocolate candy to the top of each cookie. *****36 to 40 cookies.
Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling.
Number of Servings: 40
Recipe submitted by SparkPeople user 1FINAL4LINDA.
Lightly spray a cookie sheet with canola oil.
In a medium size mixing bowl, place the peanut butter, brown sugar, egg white, and vanilla extract. Stir together well.
Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
Take a fork and make a criss-cross pattern on each cookie.
****Add one mini chocolate chip or mini chocolate candy to the top of each cookie. *****36 to 40 cookies.
Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling.
Number of Servings: 40
Recipe submitted by SparkPeople user 1FINAL4LINDA.
Nutritional Info Amount Per Serving
- Calories: 59.0
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 33.8 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
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