This is a print preview of "Low Carb Peanut Butter Cookies" recipe.

Low Carb Peanut Butter Cookies Recipe
by Global Cookbook

Low Carb Peanut Butter Cookies
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  Servings: 1

Ingredients

  • 1 c. peanut butter (I use crunchy)
  • 1 c. Splenda sugar substitute
  • 1 x egg

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.