If these cookies are as good as the reviews as is, with the substitution of a sugar sub and egg whites, these cookies may be one of the best things a diabetic eats.Flourless Peanut-Chocolate Cookies
Makes 24
Adapted from marthastewart.com
Ingredients
* 1 cup reduced fat creamy peanut butter
* 3/4 cup Ideal, Truvia or Splenda
* 1/4 cup Egg Beaters
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup semisweet chocolate chips
* 1/2 cup roasted salted peanuts
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
A serving is 2 cookies but they are soooooo good.
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Thank you for taking time out of your busy day to visit a part of my little world. Just remember, beauty is in the eye of the beholder and in the world of food....."va tutto bene" (it's all good).