\nJoy The Baker<\/a>\u00a0Flourless Peanut Butter Cookies.<\/p>\n
I had a nibble of one and was very pleased that they didn’t have a nasty Splenda aftertaste to them! Woot! I made a few changes: I used Splenda White and Brown Sugars, added a bit of Vanilla and topped with a Peanut instead of chocolate.<\/p>\n 1 cup Peanut Butter Preheat oven to 350F. In mixing bowl combine peanut butter, Splenda No Cal Sweetener, Splenda Brown Sugar, Vanilla, Egg and Baking Soda; mix for about 2 minutes. Bake in 350F oven for 10 minutes. Makes about 2 dozen<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" So my husband in on the Atkins Diet. He is still on the Induction Phase but he does crave a bit of pud after dinner. We discovered that they sell Atkins Bars at the local grocery store and for a little while he was having one of those after dinner. Problem is, he usually has … Continue reading Low Carb Peanut Butter Cookies<\/span> ![\"Low](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/IMG_6151-1024x699.jpg\" "\\"Low")
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\n1\/2 cup Splenda No Calorie Sweetener
\n1\/2 cup Splenda Brown Sugar
\n1 teaspoon Vanilla
\n1 large Egg
\n1 teaspoon Baking Soda<\/p>\n
\nLightly spray a cookie sheet with vegetable oil spray or line with parchment paper.<\/p>\n
\nUse a #2 Pampered Chef scoop to drop mounds of cookie dough onto prepared baking sheets.
\nPress down on each cookie with a fork, making a criss cross pattern.
\nTop each cookie with a single blanched peanut.<\/p>\n
\nAllow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.<\/p>\n![\"\"](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/Low-Carb-Peanut-Butter-Cookies.jpg\" "\\"Low")
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