I’ll give the recipe for the whole batch in parentheses , and they freeze great, so save yourself some effort!
But for a fast work-out of your toaster oven this can’t be beat!
1 tablespoon peanut butter (1 cup)
Combine peanut butter, sugar sub, egg, and vanilla in a small bowl. Drop dough by 1 tablespoons onto ungreased or parchment lined baking sheet. Crisscross with a fork dipped in splenda. Bake for 8-10 minutes or until set. Allow to cool for a couple minutes on baking sheet and then remove to wire rack to cool completely.
You can add chocolate chunks, extra peanuts, unsweetened coconut…anything, really. Or make the cookies very thin and spread sugar free jam on the bottoms so that you can sandwich them together. (OR…the possibilities are endless!…make an indentation and put 1/4 teaspoon sugar free jam in the well before baking.) Makes 1 cookie or 16 cookies using the larger ingredients.
Per cookie using egg substitute: Calories 97; Protein 4 g; Fat 8 g; NET Carb 2; Sugar 1 g; Sodium 81 mg
Per cookie using egg: Calories 102; Protein 4 g; Fat 9 g; NET Carb 2 g; Sugar 1 g; Sodium 86 mg