Prep 10 mins
Cook 10 mins
My husband and brother (both health buffs) LOVE this recipe. So easy to make and they do seem to disappear fast.
- 1 cup creamy peanut butter
- 3⁄4 cup Splenda sugar substitute
- 3 tablespoons egg whites
- 1 teaspoon vanilla
- Combine all ingredients.
- Roll into balls.
- Flatten in a criss cross shape with a fork.
- Bake @ 350 for 8-10 minutes.
Really good! I added about 2-3 tablespoons of flaxseed meal. I'll be making these again.
Thank you! I thought these came together so easily, and they are definitely tasty. Mine came out a little bit crumbly, and the husband said he thought they were dry, so I've got to give 'em 4 stars instead of 5. But they held up in almond milk just perfectly, and they're satisfying my craving for a low-carb cookie. I'll be making them again and again!