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Peanut Butter Cookies

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“I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right!”
1.5 dozen

Ingredients Nutrition

  • 236.59 ml natural no-sugar-added peanut butter
  • 4.92 ml sugar-free vanilla extract
  • 1 large egg, lightly beaten
  • 4.92 ml baking powder
  • 118.29 ml Splenda brown sugar blend
  • 118.29 ml Splenda granular
  • 59.14 ml semi-sweet chocolate chips (optional)


  1. Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
  2. Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
  3. Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
  4. Top with a few chocolate chips (pressed in), if desired.
  5. Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.

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