Ingredients
- 1 Cup creamy peanut butter (I use Peanut Butter & Co CHOCOLATE Peanut Butter)
- 1 Egg beater
- 1 cup sugar (it doesn't turn out as well w/ splenda, but you can use it if you want)
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, Splenda, the egg beater, and vanilla, and stir well with a spoon.
- Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie.
- Bake for 12 minutes, remove from the oven. Cool slightly before removing from pan.
(Makes 18 cookies)
NutritionCalories 122
Fat 6g
Sat Fat 1g
Sodium 60mg
Carbs 15g
Fiber 1
Sugars 13g
Protein 3g
Oh hey... I didn't say this b/c I used only 1c of sugar, but the reason it calls for 1-1/3 c is so that you are supposed to put 1 c in the batter and use the other 1/3c for dipping the fork in so it doesn't stick when you make the criss crosses, and sprinkling on the top.
ReplyDeleteYou can make the with crunchy PB too!
I know...i just always use more splenda than sugar. It says measures cup for cup but it DOESN'T!
ReplyDelete