Peanut Butter Cookies

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.
Low Carb Peanut Butter Cookies

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 egg
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.


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