4-Ingredient Diabetic-Friendly Peanut Butter Cookies
Serving Size / Yield
- 1 C. peanut butter (smooth or crunchy...your choice)
- 1 C. sugar substitute (Splenda)
- 1 egg
- 1 tsp. vanilla
1 Mix together well and form into balls (about the size of large walnuts)
2 Dip fork in Splenda and press tines into cookie
3 Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
4 Let cool on sheet on cooling rack.