Hi Everyone,

I found this recipe for these Cookies this weekend, when I was reading a magazine.

Smart Cookie

Heat oven to 350 F. Line 2 baking sheets with parchment paper.

Using an electric mixer, beat all ingredients in a large bowl until everything is completely mixed together.

Drop a teaspoon full of cookie dough about 1 ½ inches apart on the cookie sheet. Bake until the cookies are puffed and starting to lightly brown around the edges.

Bake the cookies 8 to 10 minutes. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

1 Cup Chunky or Creamy Peanut Butter—I used JIF Extra Crunch

¾ cup Splenda Brown Sugar

1 large egg

¾ tsp baking power

Nutrition Facts

Serving Size: 1 cookie

Amount per Serving

Calories 64

Calories from Fat 33.2

% Daily Value *

Total Fat 3.69g

5%

Saturated Fat 0.71g

3%

Cholesterol 5.97mg

1%

Sodium 55.69mg

2%

Total Carbohydrate 5.56g

1%

Dietary Fiber 0.44g

1%

Sugars 4.67g

Protein 1.94g

3%

Est. Percent of Calories from:

Fat

46%

Carbs

34%

Protein

12%

I figured out the Nutrition Facts on "Our Daily Plate." Both my husband and I loved them. Now remember ONLY 1 or 2 cookies. They are 64 calories per cookie.

Remember we eat SMALL amounts of food.

It is always nice to find something like this and to be able to share it with you. You could also find a Peanut Butter that has NO SUGAR and that would cut out some calories too. They do make Peanut Butter that does not have sugar in it.

Hugs, and enjoy them

Suzanne

Lost 105 pounds

So no flour at all? Interesting. I might try making these with PB2. That would drastically drop the calories and fat. Thanks!

I have a similar recipe and they are the softest, moistest peanut butter cookies ever!

2 eggs

2 cups peanut butter

2 cups sugar

Mix and spoon onto baking sheet sprayed with Pam. Bake at 350 until done let completely cool before removing from pan. A friend of mine suggested using Splenda for baking to make it sleeve friendly. Do you guys think that would work??

You can definitely substitute Splenda.