Cookies, Peanut Butter Lc-1.4/sdessert- cookie, nuts & seeds 1/2 cup peanut butter, chunky SF 3/4 cup cream, heavy 1/2 cup pecans; chopped 2 tsp vanilla 4 tbs Splenda, bulk 4 tbs almond flour 1 tsp baking powder Heat oven to 375. Mix all ingredients well and drop on greased cookie sheet by teaspoonfuls. Bake about 10 minutes. NYC Nutrition Analysis (per serving or yield unit): water=3.5 g; calories=37.39; protein=1.32 g; total fat=5.8 g; carbohydrate=1.89 g; dietary fiber=0.52 g; ash=0.17 g; calcium=15.25 mg; phosphorus=15.34 mg; iron=0.1 mg; sodium=18.01 mg; potassium=17.7 mg; magnesium=4.76 mg; zinc=0.12 mg; copper=0.03 mg; manganese=0.1 mg; vitamin A=84.19 IU; vitamin E=0.3 mg ATE; thiamin=0.02 mg; riboflavin=0.01 mg; niacin=0.05 mg; pantothenic acid=0.03 mg; vitamin B6=0.01 mg; folate=0.83 ug; vitamin B12=0.01 ug; vitamin C=0.05 mg; saturated fat=1.75 g; monounsaturated fat=1.6 g; polyunsaturated fat=0.57 g; cholesterol=7.71 mg; alcohol=0.09 g; total sugars=0.11 g; selenium=0.2 ug; refuse=10.28%; %cal as carb:prot:fat=12:8:80; WW Pts=1.13; (complete analysis) |
