Low Carb Peanut Butter Cookies

This is a great recipe for all you peanut butter lovers. An easy recipe from Dana Carpender “500 hundred Low-Carb Recipes”

Yield: About 4 1/2 dozen cookies, each with 2.3g of carbohydrates and 1 gram of fiber, for a total of 1.3 grams of usable carbs and 2 grams of protein.

• 1/2 cup butter, at room temperature. Or microwave the butter for about 10 seconds if taken from the refrigerator.
• 1/2 cup Splenda or Truvia
• 2 tablespoons plus 1 teaspoon stevia/FOS blend
• 1 tablespoon blackstrap or dark molasses
•  1 cup natural peanut butter (creamy is best)
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 cup soy powder
• 2 tablespoons oat bran

1. Preheat oven to 375F
2. Usan electric mixer to beat the butter until creamy. (Or your hand if you want a good workout.) Add the Splenda, stevia/FOS blend, and molasses and beat again until well combined.
3. Beat in the egg, peanut butter, salt, baking soda, and vanilla. Beat in the soy powder and oat bran.
4. Butter or spray cookie sheets with nonstick cooking spray. Roll the dough into small balls and place them on the sheets. Use the back of a fork to press the balls of dough flat, leaving those traditional peanut butter cookie crisscross marks. Bake for 10 to 12 minutes.