I tried a recipe today that I heard on food Network. Claire Robinson on Five Ingredient Fix made these PB Cookies with no flour. I'm not going to post it here because it may be copyrighted, but you can find it on the website.

I made it just like the recipe except substituted Splenda of course for the sugar. I scooped the cookies out with a 1 tbsp scoop and I got exactly 20 cookies out of the recipe. That means each cookie calculates to 84 cals, 3 carbs and 3 Proteins. I baked them on Pampered Chef stoneware. They are very fragile with they come out of the oven, don't even feel like they are cooked. So I left them on the stone for 5-10 minutes and then placed them on cooling racks. When they cool off, they are still tender, but they do hold together. If you like PB cookies, these are worth the time...very easy to make. I also think I baked them for about 12 minutes instead of 10.

PB is one of my weaknesses. Because it is a good source of Protein, I do not deprive myself. I certainly cannot eat it by the spoonful anymore, but I do have a taste now and then for my sanity. Hope this helps someone out there who just wants to have a little healthy sweet now and then.

Kathe

Oh, do mash them down with a fork. If not, you will have ball cookies and they're kinda awkward to eat.