Low Carb Peanut Butter Cookies with Splenda
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 100.4
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 71.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
View full nutritional breakdown of Low Carb Peanut Butter Cookies with Splenda calories by ingredient
Introduction
Preheat oven to 350o Preheat oven to 350oNumber of Servings: 24
Ingredients
1 C *JIF creamy peanut butter, 16 tbsp
1/2 C *Splenda Sugar Blend for Baking, 24 tsp
1/2 C *Splenda Brown Sugar Blend, 24 tsp
1/4 C Egg substitute, liquid (Egg Beaters), .25 cup
1 tsp Vanilla Extract, 1 tsp
1 tsp paking powder, 1 tsp
Tips
Let cool completely - may break apart if handled when hot.
Directions
In mixing bowl, use electric beater to beat together the egg, Splenda, baking powder, and vanilla for about a minute. Add peanut butter 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 lined with parchment. 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 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user DEPJAM.
Use a large non-stick cookie sheet lined with parchment. 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 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user DEPJAM.