PEANUT BUTTER AND JELLY COOKIES

By

SOUTH BEACH DIET/PHASE 2
The not-too-sweet, deep nutty flavor topped with a touch of fruit is perfect for kids young and old. In fact, these cookies are so good that you'll need to remind yourself that one serving's the limit. {Phase 2}

PER 2 COOKIES:140 calories/6g protein/11g total fat/2.5g sat/1g fiber/7g carb/210 mg sodium

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  • 12

Ingredients

  • 3/4 cup splenda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup {10oz} creamy peanut butter
  • 1 teaspoon baking soda
  • 1/4 cup sugar-free jam, any flavor

Preparation

Step 1

Preheat oven to 350°F.

Line a baking sheet with parchment paper.

Mix splenda, egg and vanilla with an electric mixer set on low 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 1”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, 12-14 minutes. Transfer to a wire rack to cool completely.

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