We made the BEST cookies this week! I do not say that likely. I am not a huge cookie person. And by that I mean I'm picky. A cookie pretty much has to knock my socks off to make me eat the extra calories. I'd take a cupcake over a cookie most any day. This one however knocked my socks and my stocking hat off. :D These cookies are so great because whether you are 4 years old or 80 they have that kind of comfort food yummy-ness to them, without wrecking your diet. Even better, they are sugar free, and gluten free folks.
So what are you waiting for?
Peanut Butter and Jelly Cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
(Gluten and sugar free!)
¾ cup sugar substitute (I used Splenda)
1 large egg
1 teaspoon vanilla extract
1 cup creamy Trans fat-free peanut butter (it says creamy, I prefer chunky)
1 teaspoon baking soda
¼ cup sugar-free jam, any flavor (I used Blackberry)
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
Mix sugar substitute, egg, and vanilla together with an electric mixture on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
Form dough into 24 (2-teaspoon) balls and place on the baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with ½ teaspoon jam.
Bake until lightly browned on the bottom, 12 to 14 minutes. Let cookies cool briefly on the pan, then transfer to a wire rack to cool completely.
Makes 24 (2 per serving)
Per serving: 140 calories, 11g fat, 2.5 grams sat fat, 6 g protein, 7 g carbs, 1 g fiber, 210 g sodium
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