You're not imagining it - these cookies are great for the occasional treat in Phase 1! This recipe is straight out of the SBD SuperCharged book, with one very important modification - no jelly! Because there's no flour in this, it's also a great recipe for those looking for gluten-free sweets.
3/4 c granular sugar substitute
1 large egg
1 tsp vanilla
1 c creamy or chunky trans-fat free peanut butter
1 tsp baking soda
1. Pre-heat oven to 350 degrees.
2. Mix sugar substitute, 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.
3. Form balls from dough (about 2 tsp size) and place on cookie sheets. Press fork into the center of each cookie.
4. Bake until lightly browned on the bottom, about 12 to 14 minutes.
Note: For a phase 2 version, you can indent each cookie with your thumb and add 1/2 tsp of sugar free jam before baking.
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