Whole Wheat Flour/Splenda Blend Peanut Butter Cookies

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Nutritional Info
  • Servings Per Recipe: 77
  • Amount Per Serving
  • Calories: 65.5
  • Total Fat: 4.4 g
  • Cholesterol: 13.5 mg
  • Sodium: 80.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Whole Wheat Flour/Splenda Blend Peanut Butter Cookies calories by ingredient
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a good peanut butter cookie with a lot less sugar, more fiber and protien a good peanut butter cookie with a lot less sugar, more fiber and protien
Number of Servings: 77


    *Whole Wheat Flour, 1 cup
    *Wheat flour, white, all-purpose, enriched, calcium-fortified, 1.5 cup
    Baking Soda, 2 tsp
    Butter, salted, 1 cup
    Skippy peanut butter, 8 tbsp
    *Natural Peanut Butter, Creamy, Smuckers, 4 serving
    *Altern, Splenda, 1 cup
    Granulated Sugar, 1 cup)
    Egg, fresh, 2 jumbo
    Salt, .5 tsp


In a small bowl, combine flour, baking soda and salt.
In a large bowl, cream together butter, peanut butter and sugar until light. Beat in egg, then gradually incorporate the flour mixture.
Spoon cookie dough into a 12-inch log on a large piece of wax paper, then roll it up and freeze it for at least 3-4 hours, until firm.
Preheat oven to 350F.
Slice roll of dough into 1/4 inch thick slices and arrange on parchment-lined baking sheets, leaving about 1 1/2 inches between cookies. If you don't have enough sheet pans to hold all the dough at once, store the unsliced dough in the freezer until ready to use.
Bake for about 15 minutes, until cookies are golden and slightly firm to the touch at the edges.
Cool completely on a wire rack.

Number of Servings: 77

Recipe submitted by SparkPeople user PCHEFMEL2000.

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