Recipe by xpnsve
Who would believe you could get such a delectable cookie out of such a simple process and with so few ingredients? (That's right; there's no flour!) The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!
Top Review by Sillyirish708
This satisfied the need to chew something bready and was semi-sweet. I actually liked the taste of the pb batter better before it was cooked, it was sweeter. I plan to use it as a base and then top it with a mousse like creation of melted fudgcicle and fat free sugar free cool whip, or in phase II a honey mixture. Then I will chill it and serve it cold. The cookies as is were pretty dry, though the next day after being covered with saran wrap overnight, they were much softer. Good idea, I think it can be great with some changes. Thanks for getting my brain thinking in this direction!
- 3⁄4 cup Splenda granular
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup creamy fat free peanut butter
- 1 teaspoon baking soda
- 1⁄4 cup sugar-free jam, any flavor
Directions See How It's Made
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
- Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
- Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.