Low Carb P.B. & J Cookies
That great ole taste you're used to but in the form of a delicious cookie.
- Splenda - 3/4 Cup
- Large Egg - 1
- Vanilla Extract - 1 Tsp
- Creamy Trans-Fat Free Peanut Butter - 1 Cup
- Baking Soda - 1 Tsp
- Sugar Free Jelly (any flavor) - 1/4 Cup
Preheat oven to 350 degrees 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 (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, 12-14 minutes. Transfer to a wire rack to cool completely.