I craved peanut butter cookies, but I wanted to make a diabetic-friendly recipe, so I found a great flour-free recipe. I swapped out the regular sugar for Splenda, and I had the perfect, healthier peanut butter cookies. I used my new Silpat liner, which created a perfect, lightly browned bottom to each cookie.
My in-laws were excited to see us, and was perhaps equally excited to see the peanut butter cookies that we brought for them! I may be required to bake this recipe any time we make the trip to Pennsylvania :)
The only mistake I made was in forgetting to keep any cookies at home for Rick and I to eat!
Light Peanut Butter Cookies
Ingredients:
2 cups peanut butter
2 cups Splenda
2 eggs
2 teaspoons baking soda
Pinch of salt
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Stir peanut butter and Splenda together in a bowl until mixed together well.
3. Beat in the eggs, one at a time, until mixed, then add in baking soda, salt, and vanilla.
4. Roll the peanut butter mixture into one-inch balls and place on a greased cookie sheet.
5. Press the back of a fork into each ball, flattening and creating a criss-cross shape in each cookie.
6. Bake 7-9 minutes, until the cookies are slightly browned.
*Makes approximately 3 dozen cookies.
