Low carb peanut butter cookies

These cookies are so good you won't believe it.  The first time I made them I wasn't sure that all of the ingredients I used would bake into a solid, but they did!  They are huge too, so one is more than enough.

1 C peanut butter

  • Very important!  When you buy peanut butter for any low carb project it needs to be natural kind (with the oil floating on top).  Peanut butters by Jif or Skippy have hydrogenated oils which have all kinds of scary health implications like heart disease.  Also you should look for a peanut butter without added sugar.  
1 1/3 C Splenda
2 eggs
1 tsp vanilla extract

  1. Preheat the oven to 350 degrees.  
  2. Grease a large baking sheet.  
  3. Add peanut butter, Splenda, eggs, and vanilla to a large mixing bowl and mix with a wooden spoon until consistency is consistent throughout.  
  4. Roll the dough into balls.  You are only making 6 cookies, so you should have 6 balls.  They will be pretty big.  Think of the big cookies you see in a bakery.  
  5. Dip a fork in Splenda and use it to press a crisscross design on each cookie.  
  6. Bake for 25-30 minutes.  
  7. Remove the cookies from the oven and sprinkle with some Splenda.  
  8. Let them cool for ten minutes before removing them from the pan.  
  9. Enjoy!
These cookies will have about 3-4 carbs each.  

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