Low Carb Peanut Butter Chocolate Chip Cookies

1. 1

   Preheat oven to 350 degrees.

2. 2

   Line cookie sheet with parchment paper (do not grease parchment).

3. 3

   Mix peanut butter, Splenda, egg, vanilla until combined.

4. 4

   Then slowly mix in chocolate chips.

5. 5

   Once all mixed portion into 12 balls.

6. 6

   Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.

7. 7

   Bake at 350 for 12 minutes.

8. 8

   Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.

9. 9

   Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

* Per serving · 4 servings · Values may vary.

No additional tips available.