Flat Belly Diet Crunchy Peanut Butter Cookies

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Recipe bykrasch

Notes:

To make this a little more diet friendly, I adapted the original recipe slightly. I substituted 3/4 cup Splenda for an equal amount of brown sugar. I also upped the baking soda to 1t to compensate. That brings the count to: 78 calories per cookie (24 cookies), 6g fat, 51mg sodium, 5g carbs, .67g fiber, 3g sugar, 3g protein

Categories:
- bbq
- Cookie
- Dessert
- Flat Belly Diet
- Holidays
- party
- Snack

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Ingredients:

1 cup peanut butter (the original recipe calls for unsalted crunchy)
1/4 cup packed light brown sugar
3/4 cup Splenda
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
All-purpose flour for shaping cookies

Preheat oven to 350 F. Coat several large baking sheets with cooking spray.
Combine the peanut butter, brown sugar, baking soda and salt in a bowl. Add the egg and vanilla extract and beat until smooth.
Shape the dough into 24 balls and arrange on sheets. Dip the tines of a fork into flour and gently press a crisscross pattern into the top of each cookie.
Bake for 10 to 12 mins or until lighty browned on the bottom. Transfer to a rack to cool. Store in an airtight container at room temp.

8 servings (3 cookies each)