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Tuesday, April 19, 2011

Low Carb Peanut Butter Cookies (Atkins)

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter,
1 cup sugar replacement,
the egg, and vanilla, and stir well with a spoon.
Roll the dough into balls the size of walnuts.
Place the balls on the prepared baking sheet.
With a fork, dipped in sugar replacement to prevent sticking,
press a crisscross design on each cookie.
Bake for 12 minutes, remove from the oven,
and sprinkle the cookies with some of the
remaining sugar replacement.
Cool slightly before removing from pan.

This was borrowed from recipes page.

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