Serves: 36
Total Calories: 84
1. Preheat oven to 375° F.
2. In a small bowl, combine Splenda, oat flour, soy protein, baking soda & powder and mix well. In another bowl, combine butter and peanut butter and beat until fluffy. Beat egg, cream, lecithin, and vanilla into the peanut butter mixture. Slowly add dry ingredients to wet ingredients. Beat until thoroughly combined. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten by criss-crossing with the tines of a fork.
3. Bake in 375° F oven for 7-9 minutes, or until bottoms are lightly browned. Cool cookies on a wire rack.
Note* Lecithin - can be found in most health food stores. If you can't locate it, it can be ordered online.
This Chewy Peanut Butter Cookies recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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