Ingredients- 1 cup crunchy peanut butter
- 1 cup Splenda sugar substitute
- 1 egg
Directions1. Preheat oven to 350 F
2. Coat cookie sheet with non-stick cooking spray
3. Mix the ingedients
4. Roll dough into tablespoon sized balls and place on the cookie sheet, 2 inches apart 5. Dip a fork in plenda and flatten the cookies crossways 6. Bake 9-10 minutes Number of Servings: 14
Carbs per cookie: Divide the number of cookies by the number of carbs in the peanut butter
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