Ingredients
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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)
Preparation
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Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
Top with a few chocolate chips (pressed in), if desired.
Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
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