Low Carb Peanut Butter Cookies Recipe

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Servings: 1

Ingredients

Cost per recipe $2.43 view details

Directions

  1. Preheat oven to 350. Spray a cookie sheet w/ cooking spray.
  2. Mix the peanut butter, Splenda, and egg all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)
  3. Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 min.
  4. These are excellent. They do not last very long - they get real crumbly after about 24 hrs - but we usually eat them all by then anyway!
  5. Divide the number of cookies by the number of carbs in the peanut butter to get a count per cookie.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 302g
Calories 1580  
Calories from Fat 1109 70%
Total Fat 132.19g 165%
Saturated Fat 25.93g 104%
Trans Fat 0.0g  
Cholesterol 186mg 62%
Sodium 1290mg 54%
Potassium 1586mg 45%
Total Carbs 62.21g 17%
Dietary Fiber 14.7g 49%
Sugars 17.11g 11%
Protein 62.11g 99%
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