A friend of mine sent me a pretty cool website the other day, Desserts Magazine: For people who eat desserts first!. I found a recipe for Flour less Peanut Butter Cookies, and thought I could modify to meet my lifestyle food choices. Now, once again, I could make or eat this everyday, but it was nice for a treat. Most of the time we make new food recipes, we usually take them to my in-laws. This way, they are not in our house tempting us!
These were pretty good, though a little bit dry and crumbly. I just might add a little liquid next time!
Hope you enjoy!
1 cup PB2 prepared peanut butter
¾ cup granulated Splenda
1 large egg, slightly beaten
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup Sugar Free Chocolate Chips
½ cup roasted pecan halves
Preheat the oven to 350 degrees F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined. Stir in the chocolate and peanuts.
Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls. Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to week. Yields: 24 cookies