My sister Cynthia gave me this recipe. There are so many reasons to love it — it goes together in a snap, it uses ingredients I always have on hand, it makes the house smell yummy, and it’s a nice high protein snack. On top of that, the cookies taste great! I gave the recipe to my business partner Michele. On the day when she was going to make the cookies, she called back in a panic, saying “I thought I had written everything down, but I obviously didn’t because I don’t know how much flour to use.” Surprise! There is no flour in this cookie recipe. It’s like magic.
- 1 cup peanut butter
- 1 cup Splenda or sugar
- 1 egg
Preheat oven to 350 degrees. Combine the above ingredients and mix well.
Form into balls. Place on an ungreased cookie sheet. Flatten the balls with the base of a glass that has been dipped in Splenda or sugar. Next, press lightly with a fork one direction, then another, making a cross-hatch design. Bake for 12 minutes.
When a chef made these for us recently, as part of our anniversary dinner, he melted sugar-free dark chocolate and drizzled it back and forth across the cookies. It was amazing how much that simple step dressed up these crazy little cookies.