Photo: Lee Harrelson; Styling: Mindi Shapiro
For best results with these delicious cookies, use regular stick margarine instead of a reduced-calorie or tub-style margarine and regular peanut butter rather than a low-carb or natural peanut butter.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Beat peanut butter and margarine with a mixer at medium speed until blended.
Step 3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and sweetener in a medium bowl. Add flour mixture to peanut butter mixture, beating well. Add egg and vanilla; beat well.
Step 4
Shape dough into 24 (1-inch) balls. Place balls, 2 inches apart, on ungreased baking sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350° for 12 minutes. Cool completely on baking sheets.
Step 5
carbo rating: 4
Chef's Notes
For testing purpose, we used Splenda sweetener.
The Complete Step-by-Step Low Carb Cookbook
You May Like
Review