Peanut Butter Cookies

INGREDIENTS

• 42g (3 TB) butter
• 66g (4 TB) peanut butter
• 60g (¼ cup) packed Truvia or Splenda brown sugar baking blend
• 28g (2 TB) Truvia or Splenda baking blend (white)
• 46g liquid egg white (or 1 egg white)
• 1 teaspoon vanilla extract
• 150g (1 ¼ cup) all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

DIRECTIONS
In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture.
 
Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 30-45 minutes or until firm.
 
Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. flatten with a fork. Bake at 350° for 8-10 minutes For chewy cookies, bake on parchment paper, for crisp cookies bake directly on greased cookie sheet. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: 28 cookies (14g of dough per cookie)
 
Macros per cookie: 57 calories | 7.9g carbs | 2.3g fat | 1.2g pro

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