These cookies are crumbly but soft and very good.
Peanut Butter Cookies
Preheat oven to 375 degrees, spray cookie sheet and cookie press with non-stick spray
1 cup Splenda
1 cup creamy peanut butter
1 egg
about tbsp Splenda
Mix ingredients until well mixed. Roll dough (will be soft, but not sticky) into 1" balls. Place 2" apart on baking sheet. Dip sprayed cookie press in the tbsp of Splenda, and press on cookies. Bake about 9 minutes, or until set. Allow cookie to cool on sheet for a few minutes, and then carefully remove
Per cookie: 70 calories, 2.6 gr carb
4 comments:
Kathleen, did you mean 1 cup of flour, 1 cup of P.B., 1 egg and tbsp of splenda? Because if you didn't I can see why the taste was off.
Kathleen, did you mean 1 cup of flour, 1 cup of P.B., 1 egg and tbsp of splenda? Because if you didn't I can see why the taste was off.
Gramma Phyllis- the recipe doesn't use flour at all. The original called for 1 cup of sugar. I subbed the Splenda, but maybe next time I'll ignore the carbs and go half and half with sugar and splenda. My stepmother does the same recipe, except she uses 3/4 cup honey instead of sugar, and I suspect that would taste really good too. The texture of the cookies is okay (soft and crumbly both) without flour, which is interesting.
I'm amazed to stumble across this blog (thanks to your DorothyL post) and this recipe. I've been making the peanut butter cookies for about a year -- using sugar and chunky peanut butter and the egg. Best cookies I ever ate and easiest to make! I'll try them with Splenda, too.
Kathleen, I love your Tory Bauer mysteries!
Pat Browning
Author of ABSINTHE OF MALICE
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