Cookies, Peanut Butter, Rani's 97g Totdessert- cookie, nuts & seeds 1 cup peanut butter, Adams natural nosalt 1 large egg 1 cup splenda 2 packet splenda 2 tbs designer whey vanilla praline; or vanilla 2 tsp vanilla 1/2 tsp baking soda 1/2 cup brown sugar twin Preheat oven to 350 degrees. Cream the peanut butter, egg and vanilla together, then add the rest of the ingredients except the Brown Sugar Twin and mix well. Form dough into balls about 1 inch in diameter. Roll each ball in Brown Sugar Twin and place on a greased cookie sheet. (They don't rise much, so they can be pretty close together.) Flatten each ball slightly with the palm of your hand or the bottom of a glass dipped in additional Brown Sugar Twin. (If you want to get fancy, you can imprint each cookie with the tines of a fork or a cookie stamp.) Bake in a 350 degree oven for approximately 12 minutes, or until the tops are slightly browned. Remove from cookie sheet and let cool. Store in a zip lock back in the freezer for the best texture. NYC Nutrition Analysis (entire recipe): water=42.48 g; calories=123.6; protein=63.09 g; total fat=133.1 g; carbohydrate=112.9 g; dietary fiber=16 g; ash=2.11 g; calcium=171.8 mg; phosphorus=185.6 mg; iron=0.82 mg; sodium=802 mg; potassium=236.4 mg; magnesium=20.22 mg; zinc=1.01 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=321.6 IU; vitamin E=0.53 mg ATE; thiamin=0.08 mg; riboflavin=0.41 mg; niacin=0.16 mg; pantothenic acid=1.03 mg; vitamin B6=0.12 mg; folate=25.87 ug; vitamin B12=0.68 ug; vitamin C=0.06 mg; saturated fat=21.58 g; monounsaturated fat=1.92 g; polyunsaturated fat=0.68 g; cholesterol=212.7 mg; alcohol=2.98 g; selenium=17.35 ug; refuse=1.67%; %cal as carb:prot:fat=24:13:63; WW Pts=10.36; (complete analysis) |
