Peanut Butter Cookies

By McCarleyRHLAC

If made into 24 cookies - 3.3 net carbs per cookie

Ingredients

• 1/2 Cup Salted Butter
• 1/2 Cup Crunchy Peanut Butter***
• 1/4 Cup Sweetener (Erythritol) I used Swerve - Get it here- Swerve
• 1/4 Cup Brown Sugar Splenda - Get it here - Splenda Brown Sugar Blend
• 1 Egg
• 1 Cup Carbquik - Find it here - Tova Carbquik Bake Mix
• 1 tsp. Vanilla Extract
• 1/2 tsp. Baking Powder
• 3/4 tsp. Baking Soda
• You can also substitute PB2 for the peanut butter to further lower the carb count.

Preparation

Step 1

Preheat oven to 375*

Line a baking sheet with parchment paper

Using a hand mixer cream together butter and peanut butter

Mix in egg, vanilla, sweetener, and brown sugar Splenda

Sift Carbquik, baking powder, and baking soda into the wet ingredients

Using a rubber spatula, fold dry ingredients into the wet ingredients

Refrigerate 1 hour

Drop spoonfuls of dough onto parchment paper

Bake 10-12 minutes

Let cool and ENJOY!!

Makes 24 cookies



Don't forget that you can substantially lower this count by replacing the brown sugar splenda with an alternative sweetener or by using PB2 instead of peanut butter