PEANUT BUTTER CRISPS 3 ounces almond flour (3/4 cup) 2 tablespoons natural peanut butter 3 tablespoons granular Splenda or equivalent liquid Splenda- can also use Stevia 1/8 teaspoon salt (see my comments below) 1/4 teaspoon vanilla 1 egg white Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork. Bake at 325º for 15-20 minutes, or until golden brown. Makes 20-24 cookies Can be frozen With granular Splenda: Per Cookie: 30 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs Per 2 Cookies: 60 Calories; 5g Fat; 3g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs With liquid Splenda: Per Cookie: 29 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs Per 2 Cookies: 59 Calories; 5g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Posted on: Tue, 02 Jul 2013 03:24:39 +0000
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