Cookies, Peanut Butter 82.8g Totdessert- cookie, nuts & seeds 1 cup peanut butter; sugar-free 1 cup Splenda, granular 1 large egg yolk 1 teaspoon baking soda [Note: Adapted from recipe printed in gourmet magazine ] Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and Splenda until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well. Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days. Per serving: 1589 Calories (kcal); 137g Total Fat; (68% calories from fat); 68g Protein; 74g Carbohydrate; 213mg Cholesterol; 2471mg Sodium Food Exchanges: 3 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates 59g carb entire recipe (74 g carb / 15 g fiber) per Mastercook NYC Nutrition Analysis (entire recipe): water=11.26 g; calories=1589; protein=67.82 g; total fat=136.8 g; carbohydrate=98.04 g; dietary fiber=15.22 g; ash=10.38 g; calcium=120.8 mg; phosphorus=1033 mg; iron=5.33 mg; sodium=2471 mg; potassium=1742 mg; magnesium=411.7 mg; zinc=8.05 mg; copper=0.36 mg; manganese=1.16 mg; vitamin A=322.9 IU; vitamin E=26.32 mg ATE; thiamin=0.24 mg; riboflavin=0.38 mg; niacin=34.58 mg; pantothenic acid=2.71 mg; vitamin B6=1.24 mg; folate=215.2 ug; vitamin B12=0.52 ug; saturated fat=28.27 g; monounsaturated fat=64.58 g; polyunsaturated fat=36.27 g; cholesterol=212.7 mg; selenium=26.86 ug; refuse=0.%; %cal as carb:prot:fat=21:14:65; WW Pts=40.14; (complete analysis) |
