Suzannesh 376 Posted May 8, 2012 Hi Everyone, I found this recipe for these Cookies this weekend, when I was reading a magazine. Smart Cookie Heat oven to 350 F. Line 2 baking sheets with parchment paper. Using an electric mixer, beat all ingredients in a large bowl until everything is completely mixed together. Drop a teaspoon full of cookie dough about 1 ½ inches apart on the cookie sheet. Bake until the cookies are puffed and starting to lightly brown around the edges. Bake the cookies 8 to 10 minutes. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. 1 Cup Chunky or Creamy Peanut Butter—I used JIF Extra Crunch ¾ cup Splenda Brown Sugar 1 large egg ¾ tsp baking power Nutrition Facts Serving Size: 1 cookie Amount per Serving Calories 64 Calories from Fat 33.2 % Daily Value * Total Fat 3.69g 5% Saturated Fat 0.71g 3% Cholesterol 5.97mg 1% Sodium 55.69mg 2% Total Carbohydrate 5.56g 1% Dietary Fiber 0.44g 1% Sugars 4.67g Protein 1.94g 3% Est. Percent of Calories from: Fat 46% Carbs 34% Protein 12% I figured out the Nutrition Facts on "Our Daily Plate." Both my husband and I loved them. Now remember ONLY 1 or 2 cookies. They are 64 calories per cookie. Remember we eat SMALL amounts of food. It is always nice to find something like this and to be able to share it with you. You could also find a Peanut Butter that has NO SUGAR and that would cut out some calories too. They do make Peanut Butter that does not have sugar in it. Hugs, and enjoy them Suzanne Lost 105 pounds Share this post Link to post Share on other sites
kczar 166 Posted May 11, 2012 So no flour at all? Interesting. I might try making these with PB2. That would drastically drop the calories and fat. Thanks! Share this post Link to post Share on other sites
tlaff79 117 Posted May 11, 2012 I have a similar recipe and they are the softest, moistest Peanut Butter Cookies ever! 2 eggs 2 cups peanut butter 2 cups sugar Mix and spoon onto baking sheet sprayed with Pam. Bake at 350 until done let completely cool before removing from pan. A friend of mine suggested using Splenda for baking to make it sleeve friendly. Do you guys think that would work?? Share this post Link to post Share on other sites
kczar 166 Posted May 13, 2012 You can definitely substitute Splenda. Share this post Link to post Share on other sites
