Sassy Sexy Shapely

 I don’t normally have peanut butter in the house because I love, love, love it… to the point where the jar is lucky to last a day.  Thankfully, I’ve been able to exercise a bit more restraint lately…  good news because it’s hard to test recipes for my upcoming PB&J party without the main ingredient!

This fine Saturday morning, as my BF was getting ready to head out to tune motorcycles, I decided to try a variation on a super simple PB cookie recipe I found online earlier in the week.  A lovely homey scent filled the place as they baked.  Nice way to start the weekend!  The cookies were a bit crumbly, but they were tongue-tastic… enough so I was VERY glad I’d only made a small batch of nine.

No-Sugar-Added Omega Peanut Butter Cookies

Ingredients

• 3/4 cup Splenda
• 3/4 cup Smart Balance Omega Natural Peanut Butter, super-duper chunky
• 1/4 cup Eggbeaters 100% Liquid Egg Whites

Directions

• Preheat oven to 375 degrees and mist cookie sheet with non-stick spray.
• In a medium bowl, stir together all three ingredients until well mixed.
• Roll pb mixture into balls about 1 inch in size.
• Place the balls 2 inches apart on prepared cookie sheet.
• Flatten each ball slightly with the bottom of a drinking glass that has been dipped in Splenda.
• Bake about 9 minutes or until the bottoms are lightly browned.

Makes 9 small cookies.  The recipe I modified listed the calories as 66 per cookie.  It used sugar and a whole egg, so I’m estimating that mine were about 50 calories per piece.

To make them slightly less crumbly, next time I’ll use less Splenda.  I’d also like to experiment with my Torani sugar-free syrups, but I’m not sure how the dough would hold up with a liquid in place of the granular sweetener.  My ultimate goal is to create a good low-calorie base for the next version of my PB&J bars.