1 cup natural peanut butter (I use crunchy)
1 cup Splenda sugar substitute
1 egg or eggbeater equiv. to one egg

Preheat oven to 350. Spray a cookie sheet w/ cooking spray.
Mix the peanut butter, Splenda, and egg/substitute all together. Roll dough into
walnut-sized balls and place 2 inches apart on the cookie sheet. Dip a fork in more Splenda and flatten the cookies crossways, like you
do the usual peanut-butter cookie. Bake 10 minutes.

[QUOTE=Lisa Stone]1 cup natural peanut butter (I use crunchy)
1 cup Splenda sugar substitute
1 egg or eggbeater equiv. to one egg


Thanks!! I think I'll surprise my wife with them today.

Those cookies were delicious!

Sounds like tasty cookies... do you have the (rough) nutritional "data" for them? :)

:drool: I'll definitely have to give those a shot. Thanks a bundle. You ROCK!!!

:bow:

-CP

Sounds like tasty cookies... do you have the (rough) nutritional "data" for them?

I am pretty sure they have about 3 carbs, and 100 calories per cookie, and I believe 8 grams of fat (from the natural peanut butter)
Thats what I've figured up. Not sure about the protein though

They were good, but a bit soft for my taste. I think I'll cook them longer next time. I'm going to put some almond meal or almond flour in the next batch, and maybe a little honey.

These were great!
Thanks Lisa.


Jerry