PAULA'S MAGICAL PEANUT BUTTER COOKIES
1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork
Line a large baking sheet with parchment paper. Combine all of the ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on a baking sheet. Or, use a 2-teaspoon cookie scoop to evenly measure the dough. Dip a fork in granular Splenda and make a criss-cross design by gently pressing into the balls of dough in alternating directions. Be gentle and dip the fork into Splenda frequently because the dough is very sticky. Bake at 350º for 12-15 minutes. Cool before removing from the baking sheet. Store in the freezer and do not thaw before eating.
Makes 20 small cookies
Can be frozen
With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
These are from Paula Deen and I followed her recipe almost exactly, but used liquid Splenda instead of granular. I also made 24 cookies instead of 18 as she suggested and didn't bother sprinkling them with Splenda after baking. I ended up baking mine an extra 10 minutes (22 minutes total) to try to get them to set up better, but it made little difference. These are extremely fragile and fall apart in your hand. I don't recommend making only 18 large cookies because they'd be that much more fragile. I also recommend keeping them frozen so that they'll hold together while eating them. These taste good, but are a bit like eating firm peanut butter or peanut butter fudge rather than a cookie. They do make a nice sweet snack though.