Easy Peanut Butter Cookies
1 cup crunchy sugar-free peanut butter
1 cup Splenda
Heat oven to 350F. Mix together the peanut butter, Splenda and egg. Spray down a cookie sheet, and put 1" balls of the mix onto the sheet. Take a fork and press it into the ball once, then turn the fork 90 degrees and press in again to make a criss-cross pattern. Bake 10 minutes and enjoy!
The only real carbs in here are from the peanut butter, so look at the brand you've gotten and see how much was in a cup - then divvy them up amongst the number of cookies you made.
If you want to make the cookies more fancy, press a shape into them - perhaps a heart or other symbol. Fill the indentation in with a low carb raspberry jam.
NOTE: If your store does not stock sugar-free peanut butter, be sure to mention it at their customer service desk. Stores really do listen to their customer's requests, and they might be able to get it in quickly for you! In the meantime, a quick web search should find you several online suppliers.
Lisa Shea's Library of Low Carb Books
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.