Prep 0 mins
Cook 8 mins
These are yummy. Low in fat and sugar.
- 1 cup low-fat peanut butter
- 1⁄2 cup Splenda sugar substitute
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 cup pecans, finely chopped
- Blend well. Roll cookie dough into 24 equal balls. Place on ungreased cookie sheet. Bake @ 350 for 7-8 minute Cool 10 min and removed to wire rack to finish cooling.