1 cup natural peanut butter
1 cup Splenda Granular
1 large egg
1 tbsp vanilla extract
Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper; set aside.
Combine all ingredients on low speed of an electric mixer until well combined.
Place approximately 1 1/2 tablespoons of dough per cookie 1 1/2-inches apart on the prepared cookie sheet. Flatten with the tines of a fork to make a criss-cross pattern.
Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove from oven and leave on cookie sheet a couple of minutes before removing to a wire rack to cool completely.
1 large egg
1 tbsp vanilla extract
Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper; set aside.
Combine all ingredients on low speed of an electric mixer until well combined.
Place approximately 1 1/2 tablespoons of dough per cookie 1 1/2-inches apart on the prepared cookie sheet. Flatten with the tines of a fork to make a criss-cross pattern.
Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove from oven and leave on cookie sheet a couple of minutes before removing to a wire rack to cool completely.
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