1 Cup Creamy Peanut Butter
1 Cup Splenda, plus a little extra for dusting
1 Egg
1 Tsp Vanilla Extract
Directions:
Preheat oven to 350 degrees.
Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Roll dough into walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of splenda, and press into the balls making cross hatched design.
Cook for 12 minutes & move to cooling rack. Dust with splenda & cool. Store in an air-tight container.
Number of Servings: 16
I MADE THESE LAST NIGHT. THEY ARE JUST AS GOOD AS MY NORMAL PEANUT BUTTER COOKIES I MAKE...BUT A BETTER ALTERNATIVE!!!!!
Joanna can eat these!!
ReplyDeleteShe made some bomb snickerdoodles, gluten free, sunday. nom nom nom. Had a bite and a bite frozen. boy oh boy
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