There’s no sugar OR flour in these cookies. The peanut butter, Splenda and egg stiffen the dough, which also has vanilla, cinnamon and nutmeg for flavor.
Snap-quick Peanut Butter Cookies For Diabetics, a simple and yummy desert anyone can enjoy!
Servings: about 1 dozen
|1 cup||Chunky Peanut Butter|
|1 cup||Splenda, sugar substitute|
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Baking time may vary upon oven. You can substitute almond or cashew butter, if you’d prefer (but peanut, I think tastes best).