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Ingredients
- 1 c. peanut butter (I use crunchy)
- 1 c. Splenda sugar substitute
- 1 x egg
Directions
- Preheat oven to 350. Spray a cookie sheet w/ cooking spray.
- 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.)
- Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 min.
- 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!
- 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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