Directions:
- Preheat the oven to 350 degrees F.
- Cover a large baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon - it will be sticky.
- Roll the dough into balls the size of walnuts (I use a melon baller).
- Drop ball into additional Splenda and roll to cover with sugar.
- Place the balls on the prepared baking sheet.
- With a fork press a crisscross design on each cookie.
- Bake for 12 minutes.
- Cool slightly before removing from pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.64 Kcal (1167 kJ) | ||
| Calories from fat | 200.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.23g | 34% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 39.71mg | 2% | |
| Potassium | 291.72mg | 6% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 11.78g | 24% | |
| Iron | 1mg | 6% | |
| Calcium | 56.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 507.86 Kcal (2126 kJ) | ||
| Calories from fat | 364.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.52g | 34% | |
|---|---|---|---|
| Cholesterol | 49.72mg | 9% | |
| Sodium | 72.38mg | 2% | |
| Potassium | 531.69mg | 6% | |
| Total Carbs | 21.91g | 4% | |
| Sugars | 7.5g | 16% | |
| Dietary Fiber | 4.77g | 10% | |
| Protein | 21.47g | 24% | |
| Iron | 1.8mg | 6% | |
| Calcium | 102.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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