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Low Carb peanut butter cookies, good for diabetics
3/4 cup peanut butter
1 cup Splenda
2 tsp. vanilla
2 tsp. cocoa powder (optional)
Mix all ingredients together.
Drop by rounded teaspoons onto cookie sheet; press lightly with fork across and then down.
Bake at 350 degrees for 10 – 12 minutes.
Remove from cookie sheet and let cool for 2 minutes.
Store in airtight container.
Makes 12 cookies / servings.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 111 kcal
Fat 8 g
Saturated Fat 2 g
Poly Fat 1 g
Mono Fat 6 g
Trans Fatty Acid 0 g
Cholesterol 16 mg
Sodium 78 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 4 g