I made up a batch of the cookie dough and pressed some into a pie pan and baked. When cooled, I filled it with Linda's Creamy No-Bake Cheesecake filling - delicious! The crust maybe isn't quite as crunchy as other crusts, so next time I might bake it a little longer. But it gave the filling a good flavor as the filling itself isn't extremely flavorful. I think it would be really good with a chocolate cheesecake filling too. I had enough dough left to make 10 cookies too - bonus!
These are SO good, and the recipe has been removed from the blog, so I will share it in here :)
Candice’s Low-Carb Peanut Butter Cookies
1 large Egg 1/2 teaspoon pure Vanilla extract 1 cup Splenda or 1/2 C. Splenda 1/2 C. Brown Sugar Twin 1 Cup Peanut Butter (Sugar & Salt free, I use kirkland organic..You will need to heat a few seconds in microwave if you use natural) 1 teaspoon baking soda dash of salt
Preheat over to 350 degrees.
Beat egg in bowl with fork. Add Vanilla extract then Splenda. Add Peanut butter & mix till well combined. Lastly add baking soda. & Salt.
Divide dough into 20 little balls and put on a Parchment lined Cookie sheet. Press down on cookies with a fork to make a crisscross pattern. Bake for 8-10 Minutes, Let cool on baking sheet
Nutritional information per 1 cookie Energy84 kcal Carbohydrate, by difference 2.77 g Sugars, total 0.83 g Fiber, total dietary 0.80 g Total Carbohydrates: 2.9 Protein 4.32 g Total lipid (fat) 6.65 g
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