These low carb cookies were meant to be “no carb” cookies but I didn’t notice that I had purchased the Splenda “Blend” until after the cookies were made. Lizzie and I thought they were pretty good. We tried making them with the non-blended Splenda later on and they were awful so we decided to stick with how we made the cookies the first time around.
Three cookies count as 5 carbs when made with the Splenda Blend.
1 cup Natural Peanut Butter, creamy
1 cup Splenda Blend, plus a little extra for dusting*
1 tsp Vanilla extract
Preheat ove to 350 degrees
Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Roll dough into walnut sized pieces. Cover cookie sheet with parchment paper and place cookies on it. Dip fork into a small bowl of Splenda and press into the balls making a cross-hatched design.
Cook for 12 minutes and move to cooling rack. Dust with Splenda and cool. Store in air-tight container.
*Because the Splenda Blend isn’t meant to be used in the 1:1 ratio the cookies taste a little bit sugary when you haven’t had any sweets because of a low carb diet this isn’t too much of a problem. I think if you cut down on the Splenda Blend to consistency will be off and it won’t turn out right in any case- Lizzie and I really liked them and they’re low carb.