1 cup creamy ANPB
1 cup Splenda Granular
1 tsp baking powder
1/4 cup egg white
Preheat the oven to 350°.
Cream the peanut butter and splenda in a bowl. Add the baking powder and egg. Mix until combined (will be sticky).
Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit. You can use your fork to create the quintessential peanut butter cookie.
Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).
Makes 12, each cookie:
151 cals
11 g fat
6 g carb
6 g protein
No comments:
Post a Comment