Directions:
- In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1630.18 Kcal (6825 kJ) | ||
| Calories from fat | 1282.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 142.52g | 219% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 973.45mg | 41% | |
| Potassium | 2062.05mg | 44% | |
| Total Carbs | 44.47g | 15% | |
| Sugars | 8.22g | 33% | |
| Dietary Fiber | 15.35g | 61% | |
| Protein | 67.11g | 134% | |
| Iron | 6mg | 33% | |
| Calcium | 140.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 536.27 Kcal (2245 kJ) | ||
| Calories from fat | 421.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.89g | 219% | |
|---|---|---|---|
| Cholesterol | 53.84mg | 55% | |
| Sodium | 320.23mg | 41% | |
| Potassium | 678.34mg | 44% | |
| Total Carbs | 14.63g | 15% | |
| Sugars | 2.7g | 33% | |
| Dietary Fiber | 5.05g | 61% | |
| Protein | 22.08g | 134% | |
| Iron | 2mg | 33% | |
| Calcium | 46.1mg | 14% | |
* 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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