TOTAL TIME: 30 minutes
- 1 cup peanut butter
- 1 cup Splenda® Granulated Sweetener
- 1 large egg (beaten)
- 1 tsp vanilla extract
HOW TO MAKE IT
- Preheat oven to 350°F. In a large bowl, mix peanut butter, Splenda sweetener, egg, and vanilla extract together. Next, chill mixture in the fridge for at least 10 minutes.
- Portion chilled mixture into balls (about 1 tablespoon) and place on an ungreased sheet pan. Press dough lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.
- Bake for 8 minutes. Remove from oven and let cool on sheet pan at least 5 minutes. Transfer to a wire rack to finish cooling.
One serving (1 cookie) has: 80 calories / 7 grams of total fat / 0.9 grams of saturated fat / 0 grams of trans fat / 10 milligrams of cholesterol / 50 milligrams of sodium / 3 grams of total carbohydrates / 1 gram of dietary fiber / 1 gram of total sugars / 4 grams of protein / 90 milligrams of potassium / 55 milligrams of phosphorus