Peanut Butter and Flax Cookies
2 cups creamy peanut butter
1 cup Splenda Brown Sugar Blend
2 eggs
1 tsp baking soda
1 tsp vanilla extract
1/2 cup peanut butter chips
1/4 cup flax seeds
Preheat oven to 350 degrees. Mix peanut butter, brown sugar blend, eggs, baking soda and vanilla until well mixed. Fold in peanut butter chips and flax seeds.
Use a 1 oz cookie scoop, or a tablespoon measure to drop cookies on to an ungreased cookie sheet. Bake for 8 minutes. Let cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.
Makes 48 cookies.
Each cookie contains 7 grams of fat, 91 calories, 4.5 grams of carbohydrate, 1 gram of fiber and 3.5 grams of protein.
3 comments:
I loved these cookies and ended up eating the two I took home for breakfast the next day.
I'm really sorry to learn about your diagnosis, but I think that this is really wonderful and proactive way to deal with it. Once you get a slightly deeper archive, I'd love to post about it on Slashfood (if and when that's cool with you).
Marusla - I'd love for you to post on Slashfood about The Sugar. Juggling two blogs is hard! This one requires signigicantly more work due to the nutritional calculations, but I'm trying to build up an decent archive, please keep reading.
I was sorry to hear this at the potluck, but relieved that you're still baking steady.
You should try the Earth Balance flax peanut butter (Whole Foods has it in creamy and crunchy) for this, it's currently my favorite nut butter. I'm obsessed with flax and my boyfriend found a flaxseed in his bed that we had tracked in there somehow.
Gross. Delicious. Both. XO.
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