1 cup creamy unsweetened natural peanut butter
1/4 cup + 1 tbsp Splenda Brown Sugar Blend
1/4 cup Splenda Granulated
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1 beaten egg
Preheat oven to 350 degrees.
In a medium mixing bowl combine the peanut butter, Splenda Brown Sugar Blend, Splenda Granulated, cocoa, cinnamon, salt, and ginger. Add the beaten egg and stir until blended well. Shape the dough into 24 1-inch) balls. Place on ungreased cookie sheets and flatten balls with a fork to a half-inch thickness.
Bake cookies at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on the cookie sheets for 5 minutes before removing to wire racks to cool completely.
1/4 cup Splenda Granulated
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1 beaten egg
Preheat oven to 350 degrees.
In a medium mixing bowl combine the peanut butter, Splenda Brown Sugar Blend, Splenda Granulated, cocoa, cinnamon, salt, and ginger. Add the beaten egg and stir until blended well. Shape the dough into 24 1-inch) balls. Place on ungreased cookie sheets and flatten balls with a fork to a half-inch thickness.
Bake cookies at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on the cookie sheets for 5 minutes before removing to wire racks to cool completely.
Note: File Photo
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