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    PEANUT BUTTER AND JELLY COOKIES


    Source of Recipe


    Char

    List of Ingredients




    3/4 cup Splenda

    1 large egg

    1 tsp. vanilla extract

    1 cup creamy transfat-free peanut butter

    1 tsp. baking soda

    1/4 cup sugar-free jam, any flavor

    Recipe



    Heat oven to 350*. Line a baking sheet with parchment paper.

    Mix Splenda, egg and vanilla together with an electric mixer 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 tsp) balls and place on baking sheet one inch apart. Gently press your thumb into the center of each to make an indention. Fill each indention with 1/2 tsp. jam. (I have used strawberry, raspberry, and apricot..the just fruit kind)

    Bake until lightly browned on the bottom, 12 - 14 minutes. Transfer to wire rack to cool completely.


    One serving ~~ 2 cookies
 

 

 

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