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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right! Ingredients:
1 cup natural no-sugar-added peanut butter |
1 teaspoon sugar-free vanilla extract |
1 large egg, lightly beaten |
1 teaspoon baking powder |
1/2 cup splenda brown sugar blend |
1/2 cup splenda granular |
1/4 cup semi-sweet chocolate chips (optional) |
Directions:
1. Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
2. Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
3. Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
4. Top with a few chocolate chips (pressed in), if desired.
5. Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
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