Cookie, cookie, cookie, cookie.
Yeah I said it, and I ate it.
Because I could!
Last year, David and I went to a party where brownies and vanilla ice cream were served after dinner. After tasting the ice cream, David looked at me and said, "I forgot what real ice cream tasted like!" I felt bad for him. Often times, because I try to have such a specific diet, he ends up eating like me as well. Which he doesn't mind... most of the time. I only use Splenda when cooking with sugar and I only buy "sugary" things made with Splenda.
Let's just say, I'm a fan.
I took a common recipe for peanut butter cookies and used Splenda instead. There are only FOUR ingredients and none of them are flour!! Woohoo! I made half plain and the other half with roasted no salt peanuts. They were delicious and easy!
Peanut Butter Cookies (No Flour)
1 cup JIF Reduced Fat Peanut Butter
1 cup Splenda
1/4 tsp Vanilla
Preheat to 325.
Mix all ingredients together. If your ingredients seem to be dry when mixed together, you can add 1 egg white. If you add too much Splenda, add some additional peanut butter and it will balance the flavors for you.
Bake for 12-14 minutes until outer edges are a shade darker than the rest of the cookie.