A flourless peanut butter cookie, substituted with Splenda sweetener for a sugarless cookie as well.
- Preheat oven 350ºF.
- Mix peanut butter and Splenda together.
- Add vanilla and egg.
- Add baking soda.
- Roll into 1" balls 1" apart on ungreased baking sheet.
- Crosshatch with fork.
- Bake 8 minutes until light brown.
I really didn't care for the taste of these. I think it's the Splenda..and they were really flat.
This wasn't bad, but I think I messed them up by using a no-name sweetner. I couldn't get past the chemical sweet taste. I might try these again with plain out sugar as it is a nice, simple recipe.
My Mom is diabetic and has high cholesterol. I used egg substitute, and they still turned out great!